Tomato and Beef Casserole With Polenta Crust

READY IN: 55minsYIELD: 1 casserole

INGREDIENTS

  • 1teaspoonsalt
  • 1cup plain yellow cornmeal
  • 12 teaspoonMcCormick’s Montreal Brand steak seasoning
  • 1cupsharp cheddar cheese, divided
  • 1lbground chuck
  • 1mediumzucchini, cut in half lengthwise and sliced, 2 cups
  • 1tablespoonolive oil
  • 2 (14 1/2ounce) canspetite diced tomatoes, drained
  • 1 (6 ounce) can tomato paste
  • 2tablespoonsflat leaf parsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (317) g

    Servings Per Recipe:6

    Calories: 395.9

    Calories from Fat 203 g 51 %

    Total Fat 22.6 g 34 %

    Saturated Fat 9.6 g 48 %

    Cholesterol 71.9 mg 23 %

    Sodium 790.6 mg 32 %

    Total Carbohydrate27.7 g 9 %

    Dietary Fiber 4.7 g 18 %

    Sugars 8.1 g 32 %

    Protein 22.3 g 44 %

    DIRECTIONS

  • Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in 2 quart saucepan over medium-high heat. Whisk in cornmeal, reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11 x 7 -inch baking dish.
  • Brown ground chuck in a large non-stick skillet over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
  • Saute onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
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