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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From the cookbook A Man, A Can, A Plan. I use a package of Smart Ground vegetarian soy crumbles and 8 oz ground turkey breast instead of the ground beef, and lowfat cheese. Ingredients:
1 1/2 lbs extra lean ground beef |
1 onion, chopped |
3 tablespoons tomato paste |
2 ounces sliced black olives |
2 tablespoons chili powder |
1 cup reduced-fat sharp cheddar cheese, shredded |
14 ounces diced tomatoes with jalapenos |
11 ounces mexican-style corn, drained |
16 ounces prepared polenta |
Directions:
1. In a large nonstick skillet over medium heat, brown the beef and onion; drain.
2. Add the tomatoes with juice, tomato paste, corn, olives, and chili powder.
3. Simmer for 5 minutes, then scrape into a 2 1/2-qt baking dish.
4. Cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4 thick.
5. Scatter over the meat.
6. Bake at 375 degrees for 15 minutes.
7. Sprinkle the cheese over the top and bake 10-15 minutes more.
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