Beef and Polenta Bake

Polenta prepared on stovetop with vegetable broth, cold water, coarse salt, stone-ground cornmeal, and grated fresh Parmesan cheese. Prepared polenta is spread into baking dish and topped with mixture of sautéed ground beef, chopped onion, minced garlic, chopped carrot, chopped celery, chopped mushroom, Italian herb seasoning, fresh ground black pepper, salt, tomato paste, dry red wine, fire-roasted whole tomatoes, and fresh chopped parsley. Casserole is topped with shredded provolone cheese and baked in hot oven until heated through and cheese is golden brown.

Ingredients -

Polenta:
2-1/2 cups Vegetable Broth
2-1/2 cups Cold Water
1/2 teaspoon Salt
1 cup Stone-Ground Cornmeal
1 ounce grated Fresh Parmesan Cheese

Beef:
16 ounces Lean Ground Sirloin
3/4 cup chopped Onion
3 Garlic Cloves, minced
3 Carrots, peeled and finely chopped
2 Celery Stalks, chopped
1-1/2 cups finely chopped Mushrooms
1 tablespoons Italian Herb Seasoning
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Coarse Salt
1/4 cup Tomato Paste
1/2 cup Dry Red Wine
1 (28 ounces) can Fire-Roasted Whole Tomatoes
2 tablespoons minced Fresh Parsley
2 ounces Shredded Provolone Cheese

 
Preparation:

1. Add vegetable broth and cold water to large saucepan. Bring to a boil over high heat.

2. Whisk in stone-ground cornmeal and salt. Reduce heat to medium low.

3. Cook polenta mixture 20-30 minutes, stirring often until thick and easily mounds in a spoon.

4. Stir in Parmesan cheese.

5. Spray a 9x13-inch baking dish with non-stick cooking spray.

6. Scoop polenta evenly into baking dish.

Beef:

1. Add ground sirloin beef to Dutch oven. Cook about 5 minutes on stovetop over medium heat.

2. Use wooden spoon to crumble beef while cooking. Cook beef until brown and no longer pink.

3. Reduce heat to medium.

4. Stir in onion, garlic, carrots, celery, mushrooms, Italian herb seasoning, fresh ground black pepper and salt.

5. Cook several minutes, until onion is soft.

6. Stir in tomato paste. Cook 1 additional minute.

7. Stir in dry red wine and whole fire-roasted tomatoes. Break up tomatoes with wooden spoon.

8. Preheat oven to 350 F.

9. Bring beef mixture to a boil. Reduce heat to medium and simmer 20 minutes, until mixture thickens.

10. Remove from stovetop and stir in fresh parsley.

Prepare Casserole:

1. Spoon beef and tomato mixture evenly over polenta.

2. Sprinkle provolone mixture over beef.

3. Bake 15 minutes or until the cheese has melted and is golden brown on top.

4. Remove to wire rack and cool slightly before serving.

 



Ground Beef Recipe Tip -
Frozen Ground Beef
The natural liquids in ground beef turn to ice crystals when frozen. As much of the flavor resides in these liquids, it is a good idea to thaw ground beef in the refrigerator overnight and avoid cooking meat that is frozen.

Ground Beef Recipe Tip -
Vegetable Broth
Vegetable stock can be made at home using a variety of different vegetables. As stronger flavored vegetables can really influence the flavor of your stocks, it is a good idea to prepare stocks with a balance of flavors.  
 
 

 
   
 
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