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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil |
1 (6 ounce) package portabella mushroom caps, cut into cubes |
1 onion, chopped |
1 1/4 lbs ground beef |
salt and pepper |
1 (14 1/2 ounce) can crushed fire-roasted tomatoes |
1 cup instant polenta |
1/2 cup heavy cream |
1/2 cup grated parmesan cheese, plus more |
parmesan cheese, for sprinkling |
1 (10 ounce) package frozen green beans, thawed and drained |
Directions:
1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes.
2. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.
3. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes.
4. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.
5. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes.
6. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.
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