Tomato and Beef Casserole With Polenta Crust

Jun 09, 2023June 9, 20230 2
Tomato and Beef Casserole With Polenta Crust Recipe
in Main

Prep

30 min

Cook

40 min

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon McCormick 's Montreal Brand steak seasoning
1 cup sharp cheddar cheese
1 lb ground chuck
1 cup chopped onion
1 medium zucchini , cut in half lengthwise and sliced ( about 2 cups )
1 tablespoon olive oil
2 cans of petite diced tomatoes , drained
1 can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

Nutrision Information

Servings Per Recipe
6
Calories
670
Sugar
7g
Fat
42g
Tomato and Beef Casserole With Polenta Crust is a hearty and flavorful dish that is perfect for a weekend dinner with family or friends. The beef and vegetables are cooked together in a rich tomato sauce, then layered over a crispy polenta crust. The combination of flavors and textures makes this casserole a crowd-pleaser that will satisfy even the most discerning palates. While this recipe takes a bit more time to prepare than some other casseroles, the end result is definitely worth it.

Instructions

1.Preheat oven to 400 degrees Fahrenheit.
2.In a medium saucepan, bring 4 cups of water to a boil. Add salt and slowly pour in cornmeal while whisking constantly. Cook for 5-7 minutes, stirring occasionally, until cornmeal is thick.
3.Remove from heat and add steak seasoning and cheddar cheese. Stir until cheese is melted. Pour mixture into a greased 9-inch baking dish.
4.In a skillet, cook ground chuck over medium-high heat until browned. Drain any excess grease and add onion and zucchini. Cook for an additional 3-5 minutes until vegetables are softened.
5.Pour diced tomatoes and tomato paste over the beef and vegetables. Stir to combine.
6.Pour beef mixture over the polenta crust and spread in an even layer. Sprinkle chopped parsley over the top.
7.Bake for 25-30 minutes, until casserole is heated through and polenta crust is crispy on top.

PROS

This casserole is hearty, filling, and full of flavor.
It’s a great way to use up leftover ground beef and vegetables.

The polenta crust provides a nice crunch and adds a unique texture to the dish.

CONS

This recipe takes a bit longer to prepare than some other casserole dishes.
It requires cooking the polenta and beef separately before assembling.

This casserole is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This casserole contains a variety of vegetables, which provide vitamins, minerals, and fiber. Zucchini is a good source of vitamin C and may have anti-inflammatory benefits.
The beef offers protein for muscle repair and growth. However, it is high in saturated fat and should be consumed in moderation.
The polenta crust is made from cornmeal, which is gluten-free and high in complex carbohydrates that provide sustained energy.

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