Categories: Casseroles

Ingredients

• 1 (16 oz.) Pkg. refrigerated prepared regular
• or sun-dried tomato polenta, sliced into
• 1/4 inch rounds
• 2 (17 oz.) pkg. refrigerated, fully cooked
• boneless beef pot roast with gravy
• 2 (14 1/2 oz.) cans no-salt-added diced tomatoes, drained
• 1 cup tomatillo sauce or Salsa Verde
• 1/2 cup shredded cheddar cheese
• Sour cream for garnish
• Chopped fresh cilantro, if desired

Directions

1. Heat oven to 350 degrees. Place polenta rounds on bottom of a 9×13-inch baking dish; set aside.
2. Meanwhile, microwave beef pot roast according to package directions. Remove meat from package; discard gravy and visible fat from beef. With 2 forks, shred beef in large bowl. Add tomatoes and tomatillo sauce to beef; mix well. Spoon mixture evenly over polenta. Sprinkle cheese over beef mixture. Bake, uncovered, 25 to 30 minutes or until heated through. Gaanish with sour cream and cilantro as desired

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