Tomato and Beef Casserole With Polenta Crust

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium 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 of cheddar cheese.
  • Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish.
  • 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.
  • Saute onion and zucchini in hot oil in skillet 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 of cheese.
  • Bake at 350 for 30 minutes or until bubbly.
  • Sprinkle casserole with parsley just before serving.
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