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. |
