Beef And Tomato Skillet With Polenta Food

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.

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.

TOMATO AND BEEF CASSEROLE WITH POLENTA CRUST

Steps:

• Preheat oven to 350.
• Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium 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 of cheddar cheese.
• Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish.
• Brown ground chuck in a large non-stick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
• Saute onion and zucchini in hot oil in skillet 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 of cheese.
• Bake at 350 for 30 minutes or until bubbly.
• Sprinkle casserole with parsley just before serving.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

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

TOMATO AND BEEF CASSEROLE WITH POLENTA CRUST

Steps:

• Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in 2 quart 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 non-stick skillet over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
• Saute 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 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.