Beef And Polenta Bake Recipes

BEEF AND POLENTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
• In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
• Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.

SLOW-COOKER BEEF AND POLENTA

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

CHEESY POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
• Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA

Steps:

• Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

ITALIAN BEEF AND POLENTA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
• Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
• In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
• Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.

BEEF AND POLENTA BAKE

Steps:

• POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
• Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
• Stir in parmesan cheese.
• Spoon into greased 13 x 9 inch glass baking dish.
• Set aside.
• In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
• Drain off any fat.
• Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
• Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
• Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
• Stir in parsley.
• Spoon over polenta.
• Sprinkle with mozzarella cheese.
• (Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
• Bake in 375 F oven until cheese is melted and golden, about 15 minutes.

POLENTA AND SALSA BEEF

Steps:

• Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
• Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
• To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.

BAKED QUESO DIP WITH GROUND BEEF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
• Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
• Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
• Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
• Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

BEEF AND EGGPLANT BAKE WITH POLENTA CRUST

Steps:

• Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
• Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
• Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
• Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
• Preheat oven to moderate heat (180°C)(350°F).
• Cook eggplant on heated oiled grill plate until just browned.
• Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
• Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
• Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
• Stand 10 minutes before serving.