Beef-Polenta Pie

October 2008
Beef-Polenta Pie

by 5 people

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Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

  • 2 tablespoons extra-virgin olive oil
  • 1 6 ounce package  portobello mushroom caps, cut into cubes
  • 1 onion, chopped
  • 1 1/4 pounds 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 for sprinking
  • 1 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.
Tip Pair with:
  • Famiglia Bianchi Malbec 2006 (Argentina), Langmeil Three Gardens Barossa Shiraz Grenache Mourvedre 2006 (Australia)
Tip Make it your own:
  • Serve the beef mixture over couscous, pasta or rice.