Polenta Casserole Recipe

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150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Easy, filling and best of all, yummy! Polenta Casserole made with cornmeal, steak, Cheddar cheese, Beef, zucchini, Tomatoes.

  • Yield: 6 Servings


  • 3 cup water
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • ½ teaspoon Montreal steak seasoning
  • 1 teaspoon shredded sharp Cheddar cheese, divided
  • 1 pounds ground beef
  • 1 cup onion, chopped
  • 1 zucchini, halved lengthwise and sliced
  • 1 tablespoon olive oil
  • 14½ oz cans diced tomatoes, drained
  • 6 oz can tomato paste Garnish: fresh parsley, chopped
How to Make It
  1. In a 2-quart saucepan, bring water to a boil. Whisk in cornmeal and salt; reduce heat to low.
  2. Simmer, whisking constantly, for 3 minutes, or until thickened. Remove from heat; stir in steak seasoning and ¼ cup cheese. Spread cornmeal mixture in a greased 13"x9" baking pan; set aside.
  3. In a skillet over medium heat, brown beef with onion and zucchini in oil; drain. Stir in tomatoes and tomato paste; simmer for 10 minutes, stirring often. Spoon beef mixture over cornmeal mixture; sprinkle with remaining cheese.
  4. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly. Garnish with parsley.

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