Best Beef And Polenta Bake Recipes

Beef and Polenta Bake image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 12

2 cups milk
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 teaspoon salt
1 cup instant polenta
1 1/2 cups finely shredded Parmesan cheese (6 oz)
1/2 teaspoon freshly ground pepper
1 lb ground beef round
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1 bag (6 oz) fresh baby spinach leaves
1 jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg

Beef and Eggplant Bake With Polenta Crust image

Provided by lasagna-o-holic

Categories Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 medium eggplants, sliced thickly (600g)
2 tablespoons coarse cooking salt
1 tablespoon olive oil
1 medium brown onion, chopped coarsely
1 medium red capsicum, chopped coarsely
1 garlic clove, crushed
500 g mincemeat
2 tablespoons tomato paste
1/2 cup dry red wine (125ml)
400 g whole tomatoes
1 cup firmly packed fresh basil
1 tablespoon fresh oregano
2 cups chicken stock
2 cups milk
1 cup polenta
1 1/2 cups grated mozzarella cheese

Steps:

Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
Preheat oven to moderate heat (180°C)(350°F).
Cook eggplant on heated oiled grill plate until just browned.
Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
Stand 10 minutes before serving.

Nutrition Facts : Calories 583, Fat 13.9, SaturatedFat 6.3, Cholesterol 35.9, Sodium 2740.5, Carbohydrate 98.4, Fiber 10.7, Sugar 50.6, Protein 16.1

Beef and Polenta Bake image

Provided by soulmatesforever

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, finely chopped
2 stalks celery, chopped
2 cups chopped mushrooms
1 tablespoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine or 1/2 cup beef stock
1/4 cup tomato paste
1 (28 ounce) can tomatoes
2 tablespoons minced fresh parsley
1/2 cup shredded mozzarella cheese
5 cups water
1/2 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese

Steps:

POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
Stir in parmesan cheese.
Spoon into greased 13 x 9 inch glass baking dish.
Set aside.
In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
Drain off any fat.
Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
Stir in parsley.
Spoon over polenta.
Sprinkle with mozzarella cheese.
(Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
Bake in 375 F oven until cheese is melted and golden, about 15 minutes.