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Tomato 'n' Beef Casserole with Polenta Crust
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Brief Description
Ground beef, tomatoes and zucchini are combined with a cornmeal polenta crust for a delicious and hearty meal.
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Main Ingredient
ground chuck
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Category: Beef
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: simplysouthern
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Posted On: Jul 26, 2013
Number of Servings:
Ingredients:
- 1 teaspoons - salt
- 1 cups - plain yellow cornmeal
- 1/2 teaspoons - Montreal steak seasoning
- 1 cups - sharp cheddar cheese shredded, divided
- 1 pounds - ground chuck
- 1 cups - onion chopped
- 1 - medium zucchini cut in half lengthwise and sliced
- 1 tablespoons - olive oil
- 2 cans - petite diced tomatoes drained, 14.5 oz. cans
- 1 cans - tomato paste 6 oz.
- 2 tablespoons - chopped fresh flat-leaf parsley
Directions:
Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. 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 nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
Sauté 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° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
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