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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2004
- 1 lb lean ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots finely chopped
- 2 celery stalks chopped
- 2 cups chopped mushrooms
- 1 tablespoon Italian herb seasoning
- 1/2 teaspoon each salt and pepper
- 1/2 cup red wine
- 1/2 cup beef stock
- 1/4 cup tomato paste
- 1 can tomato
- 2 tablespoons minced fresh parsley
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 5 cups water
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1/4 cup grated Parmesan cheese
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 630 mg
- Protein 18 g
- Calories 276.0
- Total fat 11 g
- Cholesterol 41 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
- Iron 21.0
- Folate 13.0
- Calcium 15.0
- Vitamin A 80.0
- Vitamin C 35.0