Beef Polenta Pie

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) package portabella mushroom caps, cut into cubes
• 1 onion, chopped
• 1 1/4 lbs ground beef
• salt and pepper
• 1 (14 1/2 ounce) can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more
• parmesan cheese, for sprinkling
• 1 (10 ounce) package frozen green beans, thawed and drained

Recipe

• 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.
• 2 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.
• 3 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.
• 4 whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.
• 5 stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes.
• 6 season with salt and pepper. spoon the mixture over the polenta and top with more parmesan.