Beefy Polenta Casserole

I love this dish. I can't remember where I got the recipe from ages ago, but it is a winner. The polenta crust doesn't look so fabulous in this picture because I made it too far ahead of time, but it still tasted great.

Beefy Polenta Casserole

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 tsp. salt
1/2 cup grated Parmesan (you know, the powdered stuff)
1/2 lb. ground beef
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed to drain
1 jar (14 oz.) pasta sauce, any variety
1/2 tsp. dried marjoram
1/2 tsp. garlic salt
1/2 cup shredded mozzarella

Grease a 9" pie plate. Mix cornmeal and cold water in a 1 qt. saucepan. Stir in boiling water and salt. Cook over med-high heat, stirring constantly, until mixture thickens and boils. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in parmesan until smooth. Spread on the bottom and sides of your greased pie plate. Cover and refrigerate for at least 4 hours until completely firm.

Heat oven to 350 degrees. Put covered pie plate in the oven for 30 minutes. Cook beef in skillet until browned; drain. Stir in spinach, pasta sauce, marjoram and garlic salt. Pour into shell. Cover and bake 25-30 minutes or until heated through. Sprinkle with mozzarella and bake uncovered for 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. (umm... yeah, we never wait to cut ours, maybe that is why is doesn't look so pretty.)