Tomato 'N' Beef Casserole With Polenta Crust Recipe

Name: Tomato 'N' 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 Montreal steak seasoning; 1 cup (4 oz.) shredded sharp Cheddar cheese, divided; 1 pound 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-oz.) cans petite diced tomatoes, drained; 1 (6-oz.) can tomato paste; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 pound 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-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 350u00b0. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
2
Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
3
Saute onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
4
Bake at 350u00b0 for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
5
Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sauteing 1 medium-size green bell pepper, chopped, with onion in Step

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 Montreal steak seasoning, 1 cup (4 oz.) shredded sharp Cheddar cheese, divided, and more.

Yes, Tomato 'N' 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.

Tomato 'N' Beef Casserole With Polenta Crust

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