Beef Polenta Pie Recipe

Name: Beef Polenta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 (6 ounce) package portabella mushroom caps, cut into cubes; 1 onion, chopped; 1 14 lbs ground beef; salt and pepper; 1 (14 1/2 ounce) cancrushed fire-roasted tomatoes; 1 cup instant polenta; ½ cup heavy cream; ½ cup grated parmesan cheese, plus more; parmesan cheese, for sprinkling; 1 (10 ounce) package frozen green beans, thawed and drained

Servings: persons

2 tablespoons extra virgin olive oil
1 (6 ounce) package portabella mushroom caps, cut into cubes
1 onion, chopped
1 14 lbs ground beef
salt and pepper
1 (14 1/2 ounce) cancrushed fire-roasted tomatoes
1 cup instant polenta
½ cup heavy cream
½ cup grated parmesan cheese, plus more
parmesan cheese, for sprinkling
1 (10 ounce) package frozen green beans, thawed and drained

1
In a large skillet, heat the olive oil over medium-low heat.
2
Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes.
3
Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes.
4
Stir in the tomatoes, lower the heat and simmer.
5
In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil.
6
Whisk in the polenta until thickened, about 3 minutes.
7
Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.
8
Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes.
9
Season with salt and pepper.
10
Spoon the mixture over the polenta and top with more parmesan.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 (6 ounce) package portabella mushroom caps, cut into cubes, 1 onion, chopped, 1 14 lbs ground beef, and more.

Yes, Beef Polenta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Polenta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions