Beef and Polenta Bake
This casserole is like an upside-down shepherd's pie, except polenta replaces the potatoes. You can, of course, use mashed potatoes or even noodles as a base.
Servings: 8
Ingredients:
Beef and Polenta Bake
Photography
by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 276 |
| pro | 18 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 26 g |
| fibre | 3 g |
| chol | 41 mg |
| sodium | 630 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 21% |
| vit A | 80% |
| vit C | 35% |
| folate | 13% |
-
1 lb (500 g) lean ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, finely chopped
2 stalks celery, chopped
2 cups (500 mL) chopped mushrooms
1 tbsp (15 mL) Italian herb seasoning
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) red wine or beef stock
1/4 cup (50 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
2 tbsp (25 mL) minced fresh parsley
1/2 cup (125 mL) shredded provolone or mozzarella cheese
Polenta:
5 cups (1.25 L) water
1/2 tsp (2 mL) salt
1 cup (250 mL) cornmeal
1/4 cup (50 mL) grated Parmesan cheese
Preparation:
Polenta: In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often with wooden spoon, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Spoon into greased 13- x 9-inch (3 L) glass baking dish. Set aside.
In large Dutch oven, sauté beef over medium-high 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 thickened enough to mound on spoon, about 20 minutes. Stir in parsley.
Spoon over polenta. Sprinkle with provolone cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.) Bake in 375°F (190°C) oven until cheese is melted and golden, about 15 minutes.
Additional Information
Source
Canadian Living Magazine: May 2004
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