BEEF AND POLENTA BAKE

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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

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.

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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