Ingredients
2
cups milk
2
cups Progresso™ chicken broth (from 32-oz carton)
3/4
teaspoon salt
1
cup instant polenta
1 1/2
cups finely shredded Parmesan cheese (6 oz)
1/2
teaspoon freshly ground pepper
1
lb ground beef round
1
cup chopped onion (1 large)
1
package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1
bag (6 oz) fresh baby spinach leaves
1
jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.
