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Michael Graydon
Prepared polenta (available in supermarkets) makes a great base for our saucy meat filling - no buns required.
500-g tube prepared polenta
1 lb lean ground beef
2 tsp Italian seasoning
227-g pkg sliced button mushrooms
1/2 700-mL jar tomato sauce
2 green onions, thinly sliced
1/2 cup crumbled feta, optional
Preheat oven to 425F (220C). Slice polenta into 9 rounds about ¾ in. (2 cm) thick. Arrange in 1 layer on the bottom of an 8-in. (2-L) square baking dish. Bake in centre of oven until polenta is hot, 15 to 20 min.
Meanwhile, lightly oil a large frying pan and set over medium-high heat. When hot, crumble in meat. Sprinkle with seasoning and pinches of salt. Using a fork, stir frequently to keep meat crumbly. Cook meat until no longer pink, 3 to 5 min. Then add mushrooms. Stir often until mushrooms are soft, 3 to 5 min.
Stir in pasta sauce and bring to a boil. Remove polenta from oven. Pour sauce mixture overtop. Sprinkle with green onions and feta. Scoop into large bowls.
Calories 430, Protein 28g, Carbohydrates 35g, Fat 20g, Fibre 4g, Sodium 982mg.