Prep 15 mins
Cook 1 hr 30 mins
This came from the Canadian Living magazine haven't tried it yet.
Make and share this Beef and Polenta Bake recipe from Food.com.
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, finely chopped
- 2 stalks celery, chopped
- 2 cups chopped mushrooms
- 1 tablespoon Italian herb seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup red wine or 1⁄2 cup beef stock
- 1⁄4 cup tomato paste
- 1 (28 ounce) can tomatoes
- 2 tablespoons minced fresh parsley
- 1⁄2 cup shredded mozzarella cheese
- 5 cups water
- 1⁄2 teaspoon salt
- 1 cup cornmeal
- 1⁄4 cup parmesan cheese
- POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
- Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
- Stir in parmesan cheese.
- Spoon into greased 13 x 9 inch glass baking dish.
- Set aside.
- In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
- Drain off any fat.
- Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
- Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
- Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
- Stir in parsley.
- Spoon over polenta.
- Sprinkle with mozzarella cheese.
- (Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
- Bake in 375 F oven until cheese is melted and golden, about 15 minutes.
I made this recipe with a few alterations. I left out the carrots, celery & mushrooms as I didn't have them, and the red wine as DH doesn't like that flavor cooked, as well as the mozzarella cheese. I made the polenta with beef stock instead of water and greatly reduced the parmesan cheese considering that I about trippled the amount of polenta I cooked. I also used fresh basil instead of italian herb seasoning. Instead of just tomato paste and canned diced tomatoes I added some tomato sauce too and a can of diced green chilis for spice. I also put the polenta on the bottom and the sauce on top for baking. That being said it really was a delicious change to plain old spaghetti!