Beef And Polenta Bake Food

SLOW-COOKER BEEF AND POLENTA

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

BEEF AND POLENTA BAKE

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.

TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST

Steps:

• 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

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

ITALIAN BEEF AND POLENTA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
• In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
• Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
• Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
• Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
• Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
• While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
• Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
• Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

BEEF AND TOMATO SKILLET WITH POLENTA RECIPE

Steps:

• Preheat oven to 350 degrees.
• Add 3 cups of water and 1 tsp salt to a large saucepan over medium-high heat. Bring to a boil and whisk in cornmeal. Reduce the heat to low and simmer, constantly whisking, 3 minutes or until thickened. Remove from the heat and stir in the Montreal seasoning and 1/4 cup cheddar cheese. Mix thoroughly.
• Pour the polenta into a greased 10-inch cast iron skillet and spread it evenly. Set aside.
• Brown the ground chuck in a large non-stick skillet over medium-high heat and cook for about 10 minutes, or until the meat is no longer pink. Drain and transfer to a bowl.
• Add the olive oil the skillet and saute the onions and bell pepper over medium heat for about 5 minutes. You want the vegetables to be tender but still somewhat crisp. Add the ground beef back to the skillet as well as the tomatoes and tomato paste and mix well. Simmer for about 10 minutes.
• Pour the meat mixture evenly over the polenta and top with the remaining shredded cheese. Bake for 30 minutes or until bubbling and the cheese has melted.
• Garnish with parsley just before serving.
• Leftovers if you have them will keep covered in the refrigerator for several days and are delicious heated up.

BAKED POLENTA WITH BEEF AND SAUSAGE RAGU

Steps:

• Finely chop the carrot, onion, celery and garlic. Add everything apart from the garlic to a large pan with the olive oil and saute gently for around 6-7 minutes until the veg is soft but not browned.
• Add the beef mince, sausage meat removed from their skins and garlic to the pan and brown the meat. If a lot of fat comes out of the sausages, spoon some of the excess out.
• Once browned add the wine and let it reduce by half. Then add the passata/pureed tomatoes with a couple tbsp of water and a good pinch of salt and pepper.
• Stir the ragu so everything is combined and let it simmer gently, covered for 1 and a half to 2 hours. If the sauce reduces too much top it up with a little water.
• While the ragu is simmering, make the polenta.
• Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Pour the polenta into the water whilst constantly stirring. Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth.
• Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Check if it needs more seasoning and add accordingly.
• Pour the polenta onto a large baking tray and smooth it out. Let it cool then place in the fridge until the ragu is ready.
• When the ragu is ready preheat the oven to 180°C/350F/gas mark 4.
• Transfer the ragu into a large baking dish. Remove the polenta from the fridge and cut out rounds using a cookie cutter or glass or cut it into strips and place them on top of the ragu.
• Bake in the oven for 30 minutes. The polenta will be slightly crunchy on top and the ragu bubbling, let it cool for 5 minutes then serve.

BAKED POLENTA-BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together water, cornmeal, and salt in a medium saucepan over medium-high heat until combined. Cook, uncovered, stirring every minute until water begins to boil and mixture is thick and smooth, about 3 minutes. Stir in American cheese and set aside.
• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Stir in flour. Add cooked beef, corn, tomatoes and their juices, and oregano. Cook, uncovered, stirring every minute until mixture is bubbly and thickened, 5 to 10 minutes. Pour into a casserole dish. Spoon polenta-cheese mixture on top.
• Cook in the preheated oven until polenta is cooked through, about 10 minutes. Remove from the oven and let stand, uncovered, for 5 minutes before serving.

ITALIAN BEEF AND POLENTA CASSEROLE

Steps:

• Preheat oven to 375°.
• Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
• Heat a large nonstick skillet over medium-high heat. Add polenta slices; cook 3 minutes on each side or until lightly browned. Arrange polenta slices in an 11 x 7–inch baking dish coated with cooking spray.
• Reheat pan over medium-high heat. Add beef to pan. Cook 4 to 5 minutes, stirring to crumble; remove from pan, and drain, if necessary. Add zucchini to pan; sauté 3 to 4 minutes or until tender. Add beef, pasta sauce, and pepper; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta; sprinkle with cheese.
• Bake at 375° for 18 to 20 minutes or until bubbly and cheese melts.
• Choice ingredient
• As a shortcut to making polenta from scratch in a saucepan, use precooked polenta. Look for flavored or plain 17-ounce tubes in the produce section of your supermarket. This precooked polenta works well in recipes that call for it to be cut into slices or cubes and sautéed, baked, or grilled.

BEEF AND EGGPLANT BAKE WITH POLENTA CRUST

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.

MINCE AND MUSHROOM POLENTA BAKE RECIPE

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 3-4 mins, stirring, until softened. Add the minced beef and cook, stirring occasionally, for 3-4 mins until browned.
• Add the garlic and mushrooms, cook for 1 min then add the pesto and stock. Season with salt and freshly ground pepper and simmer for 10 mins, uncovered, until the liquid has reduced and thickened slightly.
• While the mince is simmering, bring 800ml water to the boil in a large saucepan. Drizzle in the polenta, stirring continuously at the same time, until the polenta has thickened and all the liquid has been absorbed. Season with salt and freshly ground pepper and stir in half the grated Parmesan.
• Preheat the oven to 200C/400F/Fan 180C/Gas Mark 6. Pour half the polenta into a greased ovenproof dish and spread level with the back of a spoon. Spoon half the mince mixture over the top. Cover with the remaining polenta and finish with the remaining mince mixture. Sprinkle over the remaining Parmesan and bake for 20 mins. Serve hot.

CHILI BEEF POLENTA BAKE

Steps:

• Brown beef and add seasoning - stir to combine.Cook polenta according to directions - 3 cups boiling water to 1 cup polenta. When done, add beef mixture to polenta and stir.Press polenta & beef mix into a greased 9x13 baking pan. Top with sliced tomatoes, cheese & cilantro.Bake at 350 degrees for 20 minutes or until cheese is melted and browned and casserole is heated through.Serve with a side of my Guacamole for a truly awesome dish!Enjoy!Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user KITHKINCAID.

TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST

Steps:

• 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

BEEF AND POLENTA BAKE

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.

BEEF AND POLENTA CASSEROLE

Steps:

• Several hours or the day before serving, prepare polenta triangles. Grease a 9-inch-square baking pan. Finely chop 2 onion. In 2-quart saucepan, saute chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil, then stir in cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Heat polenta mixture to boiling over medium heat, stirring occasionally. Reudce heat to low, cover, and cook without stirring for 5 minutes. In small bowl, lightly beat egg. Gradually stir a little of the hot polenta into the gg; then stir the egg-and-polenta mixture into the pot of polenta. Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread to make surface level. Cool to room temperature on wire rack. Cover and refrigerate until firm--several hours or overhight. Three hours before serving, prepare beef filling: Heat oven to 350F. In large skillet, heat remaining oil. Saute beef cubes, half at a time, until well browned on all sides. Remove beef cubes to 1 1/2-quart casserole or souffle dish as browned. In same skillet, saute remaining 6 onion, the mushrooms, and garlic until golden. Remove to casserole and toss with beef. Carefully add 1 cup water to skillet; heat to boiling. In cup or small bowl, stir together remaining 1/2 cup water, the flour, mustard, the remaining 3/4 tsp. salt, and 1/4 tsp. pepper. Stir into boiling water in skillet to make sauce. Cook, stirring to loosen browned-on bits, until thickened. Stir in olives and capers. Pour sauce over beef mixture in casserole. Cover and bake 1 1/2 hours. With sharp knife, cut polenta into 4 1/2-inch squares; cut squares diagonally in half to make 8 triangles. Remove lid from casserole; arrange polenta triangles, spoke-fashion, on top of beef mixture. Sprinkle with cheeses. Bake casserole, uncovered, 30 minutes longer or until beef is tender and polenta triangles are browned on edges. Serve from casserole. NOTES : Start this recipe in the morning or the day before serving. Posted to recipelu-digest by Nesb2 on Mar 2, 1998

BEEF AND POLENTA CASSEROLE

Steps:

• Several hrs or possibly the day before serving, prepare polenta triangles. Grease a 9-inch-square baking pan. Finely chop 2 onion. In 2-qt saucepan, saute/fry minced onions in 1 teaspoon extra virgin olive oil till golden brown. Carefully stir in mil, then stir in cornmeal, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Heat polenta mix to boiling over medium heat, stirring occasionally. Reudce heat to low, cover, and cook without stirring for 5 min. In small bowl, lightly beat egg. Gradually stir a little of the warm polenta into the gg; then stir the egg-and-polenta mix into the pot of polenta. Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread to make surface level. Cold to room temperature on wire rack. Cover and chill till hard-several hrs or possibly overhight. Three hrs before serving, prepare beef filling: Heat oven to 350 F. In large skillet, heat remaining oil. Saute/fry beef cubes, half at a time, till well browned on all sides. Remove beef cubes to 1 1/2-qt casserole or possibly souffle dish as browned. In same skillet, saute/fry remaining 6 onion, the mushrooms, and garlic till golden brown. Remove to casserole and toss with beef. Carefully add in 1 c. water to skillet; heat to boiling. In c. or possibly small bowl, stir together remaining 1/2 c. water, the flour, mustard, the remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir into boiling water in skillet to make sauce. Cook, stirring to loosen browned-on bits, till thickened. Stir in olives and capers. Pour sauce over beef mix in casserole. Cover and bake1 1/2 hrs. With sharp knife, cut polenta into 4 1/2-inch squares; cut squares diagonally in half to make 8 triangles. Remove lid from casserole; arrange polenta triangles, spoke-fashion, on top of beef mix. Sprinkle with cheeses. Bake casserole, uncovered, 30 min longer or possibly till beef is tender and polenta triangles are browned on edges. Serve from casserole. NOTES : Start this recipe in the morning or possibly the day before serving.