1 lb. ground beef or bulk Italian Sausage
1/2 cup diced onion
1 or 2 cloves garlic, pressed, to taste
1 (15 oz.) container Ricotta cheese
2 cups shredded Mozzarella cheese, divided
1 (12 oz.) bag frozen spinach, thawed and squeezed dry
1 egg, beaten
salt, to taste
dash nutmeg
2 batches polenta only, from my recipe “Delicious Microwave Polenta”
1 (26 oz.) jar favorite pasta sauce or homemade

In large skillet, brown ground beef or sausage with diced onion and pressed garlic. Drain if necessary. Pour into large bowl and cool.

Add Ricotta cheese, 1 cup Mozzarella cheese, spinach, egg, salt and nutmeg. Mix well. Set aside.

Preheat oven 350°F and coat 9 1/2 or 10-inch spring form pan with cooking spray.

Make 2 batches polenta only and pour 1 batch into prepared spring form pan. Smooth polenta and spread all meat/cheese mixture over top. Spread second batch polenta over meat/cheese layer. Smooth polenta again. Spoon enough pasta sauce to cover surface of polenta. Cover pan with foil.

Bake 35 minutes. Remove foil cover, sprinkle with remaining 1 cup Mozzarella cheese and return to oven, uncovered. Bake until cheese is nicely browned.

Allow to stand 15 minutes before removing sides and slicing. Heat remaining pasta sauce and serve over each slice.

Makes 8 servings.

Submitted by: Rose