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
How to Make It
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.
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
I have never made a polenta crust... and I found this recipe much too mushy to my liking. My husband thought I should have baked it some first, then add the ground beef topping. I decreased the tomatoes by one can and added salt & pepper. If I make this recipe again, I would definitely add a dash of sugar to tone down the acidity of the tomatoes and add more spices than the s&p.
Mediocre at best.
The polenta crust was amazing. That I liked. The beef mixture was waaaay too bland and acidic from the tomatoes. It could do without the tomato paste and one can of tomatoes.
I added a portabella mushroom to the veggies and added sliced avocado on top along with sour cream. In the beef mixture I added salt, pepper, garlic powder, a hit of cayenne pepper and some cumin which made the dish a million times better. As it, it's rather bland and American tasting. This could use a lot more work and a lot more consideration on spices. Tomato is not a viable seasoning alone and is rather lazy.
Skip this one or follow the comments on how to improve it. It needs desperate improvements.
I added 3 - 4 tbsp of taco seasoning to the meat mixture as I knew it would be bland without some herbs or spices. My polenta came out fine and the dish was tasty an comforting on a cold winter day. I would make again.
This recipe was good, but a few changes made it even better. I cooked some of the cheese into polenta mixture then let it sit in the fridge overnight. (To be honest I had leftovers in the fridge already.) This makes it less mushy. Then I cooked the beef/veggie/tomato mixture with fresh rosemary, bay leaf, garlic, salt & pepper. This added more flavor. My husband loved it! We would make it again. A nice alternative to pasta.
If you can see a recipe is lacking certain things you may need to enjoy the recipe, add it. You NEVER have to follow a recipe verbatim ( save for baking and pastries, sometimes). Be happy. The End.-Chef Alexandria IG: @mobetta_babe
I created an account just so I could post this. I looked up Polenta crust, and the author of this recipe left out a critical step--after you pour the mix into the bowl, COOK THE CRUST AT 350 DEGREES FOR 30 MINS. This recipe is good, but I can't wait to try it again and cook the crust first.
This recipe is even better if you change a few things. I added taco seasoning to my meat, also some garlic powder and salt. Added a can of Rotel diced tomatoes and chilis. For the cheese topping I used a bag of Velveeta shredded cheddar. It gives it a good salty, cheesiness. It's in my Saved Recipes now.
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.
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