Tomato and Beef Casserole With Polenta Crust
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 casserole
- 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, divided
- 1 lb ground chuck
- 1 medium zucchini, cut in half lengthwise and sliced, 2 cups
- 1 tablespoon olive oil
- 2 (14 1/2 ounce) cans petite diced tomatoes, drained
- 1 (6 ounce) can tomato paste
- 2 tablespoons flat leaf parsley, chopped
directions
- 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.
- 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.
- 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.
- Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a busy mom of a 17-year-old college bound daughter and wife of a wonderful native Californian. (I myself hail from neighboring Arizona.). As a psychologist, I spend a lot of time inside people's heads, and there is nothing more soothing than to come home and begin chopping vegetables, warming olive oil, and doing things that are tangible, earthy, and will ultimately produce immediate gratification for those I love.</p>
8790267"