August 3, 2009

Something Yummy: Tomato 'n Beef Casserole with Polenta Crust

I admit it. I take pretty craptastic food photos. There really was no way to take a picture of this meal without it looking nasty in some way, so I apologize from the start. And, to make it easier on you, that's the only photo I'm going to show.

Although the photo may make it look kind of yucky, this recipe is actually quite good. Enough for Mr. M to get seconds even though it has zucchini in it. He ordinarily detests zucchini.

This recipe is simple, albeit slightly time consuming. But, it's so worth the wait!

Tomato 'n Beef Casserole with Polenta Crust
  • 1 teaspoon salt
  • 1 cup plain yellow cornmeal
  • 1/2 teaspoon Montreal steak seasoning
  • 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
  • 1 pound ground chuck
  • 1 cup chopped onion
  • 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
  • 1 tablespoon olive oil
  • 2 (14 1/2-oz.) cans petite diced tomatoes, drained
  • 1 (6-oz.) can tomato paste
  • 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in a 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-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 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.

And enjoy!

This recipe is from the April issue of Southern Living. I don't want to take the credit for creating this recipe. I rarely ever create my own, and, instead, love to find new ones all the time. I get bored easily, so change is always good!

If you make this, you'll have to let me know what you think. I enjoy how hearty it is, but still being somewhat decent, nutrition-wise. Yummy!

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