Tomato and Beef Casserole with Polenta Crust

from Southern Living, April 2009


Prep Time: 20 minutes
Cook Time: 35 minutes
Bake: 30 minutes
Yield: Makes 6 servings

Ingredients

• 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

Preparation

1. 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.
You can also buy premade polenta - usually found in the area with cornmeal.  I microwaved mine for about 2 mins, mixed with a little water and smooshed down, then spread on bottom of pan (with cheese and steak seasoning).  I also used an 11x13 glass dish.

2. 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.

3. 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.
I just used a bit of spray olive oil instead of the left over meat drippings.  Small ways to trim a little - wherever you can!  The mixture will get a little juicier over the course of the 10 minutes.  I also used about a cup of cheese on top since I was using a larger dish.  Just cover the top lightly.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.