s BEEF-POLENTA PIE ****
s 
|
s BEEF-POLENTA PIE ****
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 3-16-09 very good, pretty easy, used regular cornmeal *** Tracey Seaman From Every Day with Rachael Ray October 2008 SERVES 4 Prep Time: 15 min Cook Time: 25 min Ingredients 2 tablespoons extra-virgin olive oil One 6-ounce package portobello mushroom caps, cut into cubes 1 onion, chopped 1 1/4 pounds ground beef Salt and pepper One 14.5-ounce can crushed fire-roasted tomatoes 1 cup instant polenta 1/2 cup heavy cream 1/2 cup grated parmesan cheese, plus more for sprinkling One 10-ounce package frozen green beans, thawed and drained 1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer. 2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish. 3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||