Beef and Polenta Bake

READY IN: 1hr 45mins
Recipe by soulmatesforever

This came from the Canadian Living magazine haven't tried it yet.

Top Review by SLColman

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!

Ingredients Nutrition


  1. POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
  2. Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
  3. Stir in parmesan cheese.
  4. Spoon into greased 13 x 9 inch glass baking dish.
  5. Set aside.
  6. In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
  7. Drain off any fat.
  8. Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
  9. Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
  10. Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
  11. Stir in parsley.
  12. Spoon over polenta.
  13. Sprinkle with mozzarella cheese.
  14. (Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
  15. Bake in 375 F oven until cheese is melted and golden, about 15 minutes.

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