POLENTA w/SPAGHETTI MEAT SAUCE

EVERYTHING in this recipe reheats quite well to make for good leftovers. I also like this dish because it allows for options. I use Polenta because it is healthier. 1 cup of cooked Polenta equals 170 calories (when you omit the butter), versus 1 1/2 cups cooked spaghetti equals 332 calories. For some, Polenta might be to "outside of the box". But for me, it works just fine!!

POLENTA w/SPAGHETTI MEAT SAUCE

Preparation Time: 30 minutes (give or take)

Cooking Time: 30-45 minutes (give or take)

Difficulty (1-5): Level 2

Let me preface this recipe by saying that I am all about the spectacular tastes of homemade food....but sometimes, time and patience is just not on my side! A little shortcut here and there never hurt anyone!

Spaghetti Sauce

1 lb. Ground Beef (use whatever fat/meat content you like best, I use 80/20)

1 Tbs Montreal Steak Seasoning

1/2 cup White Onion, diced

3 cloves Garlic, chopped (more or less depending on tastes, I actually use 6 cloves)

2 Tbs Olive Oil

1 jar (gasp!) Ragu Mushroom and Green Pepper Spaghetti Sauce

In medium sauce pan, pour olive oil into pan. Over medium-high heat, saute diced onions and garlic until translucent. Add ground beef and steak seasoning, browning until beef is completely cooked. Add jar of Ragu. Bring sauce to a boil, then reduce heat to low and simmer for at least 30 minutes.

Polenta:

Polenta is just a fancy word for Italian Corn Grits. I use Bob's Red Mill, usually found in the baking aisle. I also choose Polenta versus Spaghetti or pasta because it is less calories, and to me more filling.

1 Pkg - Bob's Red Mill Corn Grits, following "Basic Italian Polenta" directions.

***RECIPE NOTES:

(1) After browning the ground beef, if there is a tremendous amount of grease, drain/spoon some out before adding the jar of Ragu.

(2) As you can see from the picture, I prefer my ground beef in small pieces. My mother, however, usually leaves larger chunks in her sauce. How you cook it down is a matter of personal preference.

(3) If you don't have a food chopper go buy one! It saves so much time, and makes dicing in small pieces much easier!!

(4) Any variety of jar pasta sauce will work. I like the Ragu Mushroom & Green Pepper because of the additional flavor of the green peppers. You can use whichever, I've certainly used several varieties of Ragu, Prego or Barilla.

(5) Every 1/3 cup of uncooked grits equals approximately one serving once cooked. The above recipe for the sauce will make about 4 servings...or at least in my family it does. I recommend adjusting the Polenta receipe accordingly.

(6) I make the above sauce, eat 2 servings and freeze 2 servings. When I make my polenta, I use 2/3 cup grits and 2 cups water. This is adjusting the Bob's Red Mill package directions by 3.