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Grilled Polenta with Beefy Puttanesca

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    8 minutes


Prepared polenta saves hours in prep time, is easy to grill, and tastes terrific with a meaty tomato sauce seasoned with olives and capers. Serve with fresh green salad or grilled summer squash. Recipe may be halved.
1/2 cup reduced-fat ricotta cheese
1/4 tsp. freshly ground black pepper
1 (18 oz.) tube prepared polenta (located with gluten-free foods or Italian specialties), sliced 1/2" thick
2 oz. (half a 4 oz. pkg.) diced pancetta
1 lb. 90% lean ground beef
2 cups Rao's Homemade Puttanesca Sauce
1 (5 oz.) pkg. Nature's Place Baby Spinach
Grilled Polenta with Beefy Puttanesca


1. Preheat grill. In a medium bowl, mix ricotta with pepper. Set aside.
2. Slice polenta into 8 even slices. Lightly spray both sides of each slice with cooking spray.
3. Heat a large nonstick skillet on medium high and add diced pancetta. Cook and stir until pancetta is crispy, about 2 minutes. Transfer pancetta to a plate and set aside. Drain any excess fat. Add ground beef to same skillet. Cook and stir until cooked through, 5 to 6 minutes. Drain any fat. Stir in sauce. Reduce heat to medium low.
4. While ground beef is cooking, grill polenta on each side until marked, 4 to 5minutes per side.
5. To serve, divide spinach among four plates and top each serving with 2 slices polenta. Pour an equal amount of sauce (about 1 cup) over each serving of polenta, then top sauce with 2 Tbsp. ricotta. Garnish each plate with crispy pancetta. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2009


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 720 kcal (36%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (34%)
Saturated Fat 7 g (35%)
Cholesterol 95 mg (32%)
Sodium 680 mg (28%)
Total Carbohydrates 88 g (29%)
Dietary Fiber 12 g (48%)
Protein 39 g (65%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a