s BEEF-POLENTA PIE **** s   

Yields: 0


3-16-09 very good, pretty easy, used regular cornmeal

Tracey Seaman
From Every Day with Rachael Ray
October 2008

Prep Time: 15 min
Cook Time: 25 min

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


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