Beef And Polenta Bake Recipes

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BEEF AND POLENTA BAKE



Beef and Polenta Bake image

This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

2 cups milk
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 teaspoon salt
1 cup instant polenta
1 1/2 cups finely shredded Parmesan cheese (6 oz)
1/2 teaspoon freshly ground pepper
1 lb ground beef round
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1 bag (6 oz) fresh baby spinach leaves
1 jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired

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.

Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

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.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

ITALIAN BEEF AND POLENTA CASSEROLE



Italian Beef and Polenta Casserole image

This Italian inspired layered casserole recipe of ground beef and polenta goes over big on a Thanksgiving dinner table.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

2 medium zucchini
1 roll (18 oz) refrigerated basil and garlic polenta
Olive oil cooking spray
1 lb ground beef sirloin
1 jar (24 oz) fire-roasted tomato-garlic pasta sauce
1/4 teaspoon pepper
1 cup shredded reduced-fat Italian cheese blend (4 oz)

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.

Nutrition Facts : Calories 260, Carbohydrate 26 g, Fiber 3 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg

BEEF AND POLENTA BAKE



Beef and Polenta Bake image

Make and share this Beef and Polenta Bake recipe from Food.com.

Provided by soulmatesforever

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 249.4, Fat 9.1, SaturatedFat 3.9, Cholesterol 45.1, Sodium 524.2, Carbohydrate 22.8, Fiber 3.9, Sugar 6, Protein 17.6

POLENTA AND SALSA BEEF



Polenta and Salsa Beef image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1 cup coarse yellow cornmeal
4 cups chicken broth
2 tablespoons olive oil
1 pound ground beef
2 red bell peppers, cut into 1/4 inch dice
2 cups salsa, storebought
1 cup chopped fresh cilantro
Grated aged Jack cheese or sharp white cheddar
Salt

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



Baked Queso Dip with Ground Beef image

Simple and easy queso recipe with ground beef and full of flavor.

Provided by CookingWithShelia

Categories     Mexican Appetizers

Time 50m

Yield 12

Number Of Ingredients 11

½ pound ground beef
½ red onion, chopped
4 cloves minced garlic
1 (1 ounce) packet taco seasoning
1 (14 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 processed cheese food (such as Velveeta®), cubed
1 (8 ounce) package cream cheese, cut into cubes
4 ounces Gouda cheese
1 jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
¼ cup half-and-half, or more as needed

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.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 6.1 g, Cholesterol 64.2 mg, Fat 19.5 g, Fiber 0.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 689.6 mg

BEEF AND EGGPLANT BAKE WITH POLENTA CRUST



Beef and Eggplant Bake With Polenta Crust image

This looks so yummy I just have to cook it and share it with everyone. I just love winter food like this! Best served with a green salad.

Provided by lasagna-o-holic

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 medium eggplants, sliced thickly (600g)
2 tablespoons coarse cooking salt
1 tablespoon olive oil
1 medium brown onion, chopped coarsely
1 medium red capsicum, chopped coarsely
1 garlic clove, crushed
500 g mincemeat
2 tablespoons tomato paste
1/2 cup dry red wine (125ml)
400 g whole tomatoes
1 cup firmly packed fresh basil
1 tablespoon fresh oregano
2 cups chicken stock
2 cups milk
1 cup polenta
1 1/2 cups grated mozzarella cheese

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.

Nutrition Facts : Calories 583, Fat 13.9, SaturatedFat 6.3, Cholesterol 35.9, Sodium 2740.5, Carbohydrate 98.4, Fiber 10.7, Sugar 50.6, Protein 16.1

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EASIEST WAY TO MAKE AWARD-WINNING POLENTA BEEF CASSEROLE | IDE …
Polenta Beef Casserole ~ Polenta Available From Holland & Barrett. Browse Our Food & Drink Range Online! Stir in American cheese and set aside. I found the original recipe on a blog called all that's Jas. Spoon beef mixture over polenta; sprinkle. Beef and Polenta Casserole recipe: Try this Beef and Polenta Casserole recipe, or contribute your own.
From iderecipe.com
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BEEF AND POLENTA PIE - EVERYBODYLOVESITALIAN.COM
2022-02-23 Add the beef, season with salt and pepper and cook over medium-highheat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer. 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, cheese, and 1/4 teaspoon pepper ...
From everybodylovesitalian.com
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ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
2021-02-25 Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes. Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. Cook on low for 8 hours.
From modernhoney.com
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POLENTA WITH MEAT SAUCE RECIPE - QUICK FROM SCRATCH ITALIAN
Step 1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a …
From foodandwine.com
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BEEF AND POLENTA BAKE | CANADIAN LIVING | RECIPES, COTTAGE PIE, …
Feb 3, 2016 - This casserole is like an upside-down shepherd's pie, except polenta replaces the potatoes. You can, of course, use mashed potatoes or even noodles as a base. You can, of course, use mashed potatoes or even noodles as a base.
From pinterest.ca
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GROUND BEEF WITH POLENTA RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Cowboy BBQ Beans Calories. Very Good 4.3/5. (10 ratings) Smart Patty Melt (with ground beef) Found on SparkRecipe with ground turkey but tried ground beef. CALORIES: 471.4 | FAT: 28.9 g | PROTEIN: 31.3 g | CARBS: 27.5 g | FIBER: 5.8 g.
From recipes.sparkpeople.com
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ITALIAN BEEF AND POLENTA CASSEROLE RECIPES | SPARKRECIPES
A hearty meal casserole that satisfies! Trade ground turkey for beef in this recipe to cut a few calories and grams of fat, but I love the real deal. CALORIES: 264.1 | FAT: 13.4 g | PROTEIN: 15.2 g | CARBS: 19.4 g | FIBER: 1.4 g. Full ingredient & nutrition information of the Chili Beef Polenta Bake Calories. Very Good 4.5/5.
From recipes.sparkpeople.com
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BEEF AND POLENTA BAKE | RECIPE | GROUND BEEF AND SPINACH, EAT …
Sep 9, 2015 - This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds. Sep 9, 2015 - This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com
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BAKED POLENTA CASSEROLE RECIPE - FOOD NEWS
Baked Polenta-Beef Casserole Recipe. Remove the skillet from the heat and season the mixture with red pepper flakes, salt and pepper. Preheat the oven to 400°. Ladle about ⅓ of the tomato-bean mixture into the bottom of an 8 x 8 inch baking dish. Layer half of the polenta slices over the mixture. Ladle another ⅓ of the tomato bean mixture ...
From foodnewsnews.com
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RECIPES - RUSTIC BEEF AND POLENTA CASSEROLE - HALLMARK CHANNEL
Slow Cooker Method (Cook Time: 4 to 8 hours) e. Place the seasoned roast in a 6-quart slow cooker with 1 cup of water. Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the meat easily pulls apart. 3. Transfer the cooked beef to a …
From hallmarkchannel.com
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