Beef and Polenta Bake

By The Canadian Living Test Kitchen

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Beef and Polenta Bake Photography
by Michael Alberstat

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	276276 cal
pro	18 g18g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	26 g26g carb
fibre	3 g3g fibre
chol	41 mg41mg chol
sodium	630 mg630mg sodium
% RDI:	-
calcium	1515 calcium
iron	2121 iron
vit A	8080 vit A
vit C	3535 vit C
folate	1313 folate

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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.

Ingredients

1 lb lean ground beef 1 1lb lblean ground beef
1 onion , chopped1 1oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
3 carrots , finely chopped3 3carrotcarrots, finely chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
2 cups chopped mushrooms 2 2cups cupschopped mushroommushrooms
1 tbsp Italian herb seasoning 1 1tbsp tbspItalian herb seasoning
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/2 cup red wine 1/2 1/2cup cupred wine or beef stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley
1/2 cup shredded provolone cheese 1/2 1/2cup cupshredded provolone cheese or mozzarella cheese
Polenta:
5 cups water 5 5cups cupswater
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup cornmeal 1 1cup cupcornmeal
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated 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, saut?eef 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.

Source : Canadian Living Magazine: May 2004