This low fat polenta bake works well for those on a gluten-free diet. The beauty of using a polenta tube, available in many grocery stores, is that it's precooked and easy to slice. It's a great pasta substitute.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 2 tsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 large carrot, diced
- 1 celery stalk, chopped
- 1 cup sliced mushrooms
- 1/2 pound extra-lean ground beef
- 1 tbsp Worcestershire sauce
- 1 14.5-ounce can crushed tomatoes
- 1 16-18-ounce polenta tube, cut into 1/4-inch slices
- 1/2 cup reduced fat shredded cheddar/mozzarella blend
Preparation:
Preheat oven to 350 degrees.Heat oil in a large skillet over a medium heat. Sauté onion, garlic, carrots and celery until softened. Stir in mushrooms followed by beef. Cook until meat is no longer pink. Add Worcestershire sauce and tomatoes. Cook for 10 minutes until sauce has thickened slightly.
Spoon half of the beef and vegetable mixture into an 8-inch by 8-inch glass baking dish. Cover with slices of polenta. Add rest of meat mixture on top, followed by another layer of polenta slices. Sprinkle with reduced fat cheese and bake for 20 minutes, until golden.
Serves 4-6
Per Serving: Calories 306, Calories from Fat 76, Total Fat 8.3g (sat fat 3.5g), Cholesterol 45mg, Sodium 766mg, Carbohydrate 36.3g, Fiber 5.6g, Protein 21.2
