Beef and Polenta Bake Beef and Polenta Bake

polenta do not use Image by: polenta do not use Author: Canadian Living

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




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
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Beef and Polenta Bake