BEEF AND TOMATO SKILLET WITH POLENTA RECIPE
This is an easy one-skillet meal full of juicy ground chuck, cheese, and more cheese, and healthy and delicious tomatoes all combined and baked on top of the creamiest polenta imaginable.
Provided by Sharon Rigsby
Categories Main Dish
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 448 kcal, Carbohydrate 40 g, Protein 28 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 323 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
TOMATO AND BEEF CASSEROLE WITH POLENTA CRUST
My friend Kelli brought this over for dinner and it was just wonderful. Can't wait to make it myself. It's from Southern Living.
Provided by HeidiSue
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 365.5, Fat 16.1, SaturatedFat 6.9, Cholesterol 68.9, Sodium 1097.7, Carbohydrate 33.8, Fiber 5.5, Sugar 10.5, Protein 23.9
CHEESY BEEF AND TOMATO CASSEROLE
This hearty beef casserole feeds six and can be ready for the oven in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
- Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
- Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 1/2 g
TOMATO AND BEEF CASSEROLE WITH POLENTA CRUST
Make and share this Tomato and Beef Casserole With Polenta Crust recipe from Food.com.
Provided by Vicki Kaye
Categories Weeknight
Time 55m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 395.9, Fat 22.6, SaturatedFat 9.6, Cholesterol 71.9, Sodium 790.6, Carbohydrate 27.7, Fiber 4.7, Sugar 8.1, Protein 22.3
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TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE
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- 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.
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