Tomato and Beef Casserole With Polenta Crust

My friend Kelli brought this over for dinner and it was just wonderful. Can't wait to make it myself. It's from Southern Living.

• Ready In: 1 hr
• Serves: 6

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 1/2ounce) cans  of petite diced tomatoes, drained
• 1 (6 ounce) can tomato paste
• 2  tablespoons  chopped fresh flat-leaf parsley

Directions

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.