Beef and Vegetable Polenta Pie Recipe

Enjoy this delicious low calorie, high fiber Beef and Vegetable Polenta Pie.

INGREDIENTS:

• 1 tablespoon olive oil
• 3/4 pound lean ground beef
• 1 onion, minced
• 1 zucchini, minced
• 1 carrot, minced
• 1 celery stalk, minced
• 1 garlic clove, minced
• 1/2 red bell pepper, minced
• 1/2 green pepper, minced
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup tomato salsa
• 1/2 cup frozen or fresh corn kernels
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 9 ounces ready made polenta, diced
• 1/3 cup shredded pepper jack cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees.  In a large cast-iron skillet, warm 1 teaspoon of the olive oil over medium-high heat.  Add the beef and brown, about 5 minutes.  Using a slotted spoon, transfer beef to a plate.  Wipe skillet with a paper towel.

2.  Add the remaining olive oil and the onion, zucchini, carrot, celery, garlic, and red and green peppers to the skillet; saute until vegetables begin to soften, 5 minutes.  Add the chili powder, cumin and cinnamon and saute 1 minute.

3. Stir beef, salsa and the corn and ketchup into vegetables; season with the salt.

4.Scatter the polenta over beef mixture and sprinkle the pepper jack cheese over the top.  Bake until polenta is heated and cheese is golden-brown, about 7 to 10 minutes.
Nutrition facts per serving: 373 calories, 23 g protein, 27 g carbs, 20 g fat, 6 g fiber.