Beef And Polenta Bake

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 lb lean ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, finely chopped
• 2 stalks celery, chopped
• 2 cups chopped mushrooms
• 1 tablespoon italian herb seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup red wine or 1/2 cup beef stock
• 1/4 cup tomato paste
• 1 (28 ounce) can tomatoes
• 2 tablespoons minced fresh parsley
• 1/2 cup shredded mozzarella cheese
• 5 cups water
• 1/2 teaspoon salt
• 1 cup cornmeal
• 1/4 cup parmesan cheese

Recipe

• 1 polenta: in a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
• 2 gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
• 3 stir in parmesan cheese.
• 4 spoon into greased 13 x 9 inch glass baking dish.
• 5 set aside.
• 6 in a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
• 7 drain off any fat.
• 8 add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
• 9 stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
• 10 bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
• 11 stir in parsley.
• 12 spoon over polenta.
• 13 sprinkle with mozzarella cheese.
• 14 (make ahead: let cool for 30 minutes; refrigerate until cold. cover and refrigerate for up to 24 hours; uncover.).
• 15 bake in 375 f oven until cheese is melted and golden, about 15 minutes.