Tomato and Beef Casserole With Polenta Crust |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My friend Kelli brought this over for dinner and it was just wonderful. Can't wait to make it myself. It's from Southern Living. Ingredients:
1 teaspoon salt |
1 cup plain yellow cornmeal |
1/2 teaspoon mccormick's montreal brand steak seasoning |
1 cup sharp cheddar cheese |
1 lb ground chuck |
1 cup chopped onion |
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups) |
1 tablespoon olive oil |
2 (14 1/2 ounce) cans of petite diced tomatoes, drained |
1 (6 ounce) can tomato paste |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 350.
2. Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium heat.
3. Whisk in cornmeal; reduce heat to low and simmer, whisking constantly, 3 minutes or until thickened.
4. Remove from heat, and stir in steak seasoning and 1/4 cup of cheddar cheese.
5. Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish.
6. 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.
7. Saute onion and zucchini in hot oil in skillet 5 minutes or until crisp tender.
8. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes.
9. Pour beef mixture over cornmeal crust.
10. Sprinkle with remaining 3/4 cup of cheese.
11. Bake at 350 for 30 minutes or until bubbly.
12. Sprinkle casserole with parsley just before serving.
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