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Grilled Polenta with Beefy Puttanesca

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Servings: Serves 4

Cook Time: 8 minutes

Prep Time: 20 minutes


1/2 cup Low fat Ricotta cheese
1/4 teaspoon Black pepper, freshly ground
18 oz Tube refrigerated plain flavored polenta, sliced 1/2" thick
2 oz Pancetta, diced
1 lb Ground beef, 90% lean
2 cup Sauce, pasta, puttanesca, cnd
5 oz Hannaford Inspirations Baby Spinach


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 Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 345 kcal (17%)
Calories from Fat 90
Total Fat 10 g (15%)
Saturated Fat 6 g (30%)
Cholesterol 12 mg (4%)
Sodium 327 mg (14%)
Total Carbohydrates 65 g (22%)
Dietary Fiber 9 g (36%)
Protein 13 g (22%)
Vitamin A 3691 IU (10%)
Vitamin C 6 mg (7%)
Calcium 144 mg (11%)
Iron 7 mg (39%)

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