Beef And Polenta Bake
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 3 carrots, finely chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 2 cups chopped mushrooms ⓘ
- 1 tablespoon Italian herb seasoning
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 cup red wine or 1/2 cup beef stock ⓘ
- 1/4 cup tomato paste ⓘ
- 1 (28 ounce) can tomatoes ⓘ
- 2 tablespoons minced fresh parsley ⓘ
- 1/2 cup shredded mozzarella cheese ⓘ
- POLENTA ⓘ
- 5 cups water ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).