Beef and Polenta Bake

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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