Tomato and Beef Casserole With Polenta Crust

From Southern Living, 2009. Excellent. I make this with ground turkey.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

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

Directions

1. Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in 2 quart 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 non-stick skillet over medium 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 350 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.