Tomato ‘n’ Beef Casserole with Polenta Crust Tell a Friend

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Tomato ‘n’ Beef Casserole with Polenta Crust 1 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 teaspoons - salt
  • 1 cups - plain yellow cornmeal
  • 1/2 teaspoons - Montreal steak seasoning
  • 1 cups - sharp cheddar cheese, shredded, divided
  • 1 pounds - ground chuck
  • 1 cups - onion, chopped
  • 1 - medium zucchini, cut in half lengthwise and sliced
  • 1 tablespoons - olive oil
  • 2 cans - petite diced tomatoes, drained, 14.5 oz. cans
  • 1 cans - tomato paste, 6 oz.
  • 2 tablespoons - chopped fresh flat-leaf parsley
  • Directions:

    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.

    Brief Description

    Ground beef, tomatoes and zucchini are combined with a cornmeal polenta crust for a delicious and hearty meal.

    Main Ingredient:

    ground chuck

    Category:  Beef

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min


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    Posted On:

    July 26, 2013

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