Grocery list for Polenta Casserole:

1. Lite salt
2. Yellow cornmeal
3. 1 - 15-19 ounce can garbanzo beans (chick peas)
4. Extra virgin olive oil
5. 1 pound, extra lean ground beef
6. 1 large onion
7. 3 cloves garlic
8. 1/2 pound fresh (white) mushrooms
9. 2 - 14 ounce cans Italian-style tomatoes
10. 2 - 10 ounce packages frozen spinach
11. 8 ounces shredded, part skim mozzarella cheese
12. Non-stick foil

Preparation

While preparing polenta and skillet ingredients:

* Place the two 10 ounce packages frozen spinach in a colander, and run under warm water to thaw
* When thawed, squeeze dry, removing all moisture possible

To make polenta:

* 4 1/2 cups water
* 1 1/2 teaspoons Lite salt
* 1 1/2 cups yellow cornmeal
* 1 can (15-19 oz.) garbanzo beans (chick peas), drained

Bring water with salt to a boil; quickly whisk in cornmeal.
Lower heat to a gentle boil, add garbanzo beans; stir constantly for 12 minutes.
Pour the mixture (mush) into a 11x15" dish, sprayed with a no-cholesterol cooking spray.
Set aside while making the tomato and meat mixture.

In a very large skillet combine the following:

* 3 Tablespoons extra virgin olive oil
* 1 pound extra lean ground beef
* 1 large onion, chopped
* 3 cloves garlic, chopped
* 1/2 pound sliced fresh mushrooms

When meat is no longer pink, add:

* 2 - 14 ounce cans Italian-style tomatoes

Cook until well blended.

* Pour skillet mixture over polenta.
* Spread spinach over skillet mixture.
* Sprinkle 8 ounces shredded part-skim mozzarella cheese on top of spinach.
* Cover with no-stick foil
* Bake for 40-45 minutes.
* Let sit for 10-15 minutes before serving.

I have read dozens and dozens of polenta recipes. Many of them were far too time consuming, so I simplified.
Leftovers can be cut in squares, placed in freezer bags and viola! Dinner when you need it - just thaw, heat and serve.
Good with a fresh green salad with Italian dressing and warm dark bread.

Enjoy! Linda