Make and share this Beef and Polenta Bake recipe from Food.com.
Provided by soulmatesforever
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 249.4, Fat 9.1, SaturatedFat 3.9, Cholesterol 45.1, Sodium 524.2, Carbohydrate 22.8, Fiber 3.9, Sugar 6, Protein 17.6
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