Salsa beef polenta

Using prepared polenta rolls saves time in the kitchen. If making your own polenta you will need to let it chill until completely firm and then cut into strips.

by Emily Richards PH Ec.
199 cal Serves 4
Prep time 0h 5m
Cook time 0h 15m
Total time 0h 20m
generic kitchen utensils



  1. Step 1

    In a nonstick skillet cook beef, shallot, garlic and chili powder breaking up with spoon over medium heat for about 5 minutes or until no longer pink. Stir in salsa, water and parsley; set aside.
  2. Step 2

    Cut polenta into 3 inch (7.5 cm) strips that are 3/4 inch (2 cm) wide. In an 8 inch (1.5 L) square casserole dish toss them with oil, Italian seasoning and pepper to coat. Pour beef sauce over top and sprinkle with cheese.
  3. Step 3

    Bake in preheated 400 F (200 C) oven for about 10 minutes or until cheese is melted and polenta is hot.


  • Prepare the dish ahead and refrigerate so the next night you just have to come home and heat it up for dinner to be ready. Enjoy a crisp green salad alongside.

Nutritional information

Per serving (1 of 4)

16 g
308 mg
330 mg
Total fat
7 g
Saturated fat
3 g
35 mg
18 g
2 g
2 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.