Tomato And Beef Casserole With Polenta Crust Recipe

Name: Tomato And Beef Casserole With Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 cup plain yellow cornmeal; 1/2 teaspoon McCormick's Montreal Brand steak seasoning; 1 cup sharp cheddar cheese; 1 lb ground chuck; 1 cup chopped onion; 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups); 1 tablespoon olive oil; 2 (14 1/2 ounce) cans of petite diced tomatoes, drained; 1 (6 ounce) can tomato paste; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon McCormick's Montreal Brand steak seasoning
1 cup sharp cheddar cheese
1 lb ground chuck
1 cup chopped onion
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tablespoon olive oil
2 (14 1/2 ounce) cans of petite diced tomatoes, drained
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 350.
2
Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium heat.
3
Whisk in cornmeal; reduce heat to low and simmer, whisking constantly, 3 minutes or until thickened.
4
Remove from heat, and stir in steak seasoning and 1/4 cup of cheddar cheese.
5
Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish.
6
Brown ground chuck in a large non-stick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
7
Saute onion and zucchini in hot oil in skillet 5 minutes or until crisp tender.
8
Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes.
9
Pour beef mixture over cornmeal crust.
10
Sprinkle with remaining 3/4 cup of cheese.
11
Bake at 350 for 30 minutes or until bubbly.
12
Sprinkle casserole with parsley just before serving.

244

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 teaspoon salt, 1 cup plain yellow cornmeal, 1/2 teaspoon McCormick's Montreal Brand steak seasoning, 1 cup sharp cheddar cheese, and more.

Yes, Tomato And Beef Casserole With Polenta Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato And Beef Casserole With Polenta Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions