It sounded good but was way too blah. It definitely needs more seasoning of any kind, like browning the meat with taco or other seasoning to taste, or increasing the steak seasoning in the polenta substantially.
Tomato 'n' Beef Casserole With Polenta Crust
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Yield: Makes 6 servings
More From Southern Living
Bake: 30 Minutes
- 1 teaspoon salt
- 1 cup plain yellow cornmeal
- 1/2 teaspoon Montreal steak seasoning
- 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
- 1 pound 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-oz.) cans petite diced tomatoes, drained
- 1 (6-oz.) can tomato paste
- 2 tablespoons chopped fresh flat-leaf parsley
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
- Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.
Only you will be able to view, print, and edit this note.Add Note