BEEF AND POLENTA BAKE
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
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
ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST
Steps:
- Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
- In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
- Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
- Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 1 g, TransFat 0 g
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
POLENTA TAMALE PIE
Categories Bean Beef Cheese Bake Sauté Dinner Cheddar Fall Hominy/Cornmeal/Masa Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
- Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
- Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
BEEF POT PIE WITH POLENTA CRUST
Make and share this Beef Pot Pie With Polenta Crust recipe from Food.com.
Provided by Barb G.
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
- In a heavy four quart casserole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
- In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minutes longer, or until vegetables are tender.
- As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
- For crust: In a food processor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
- Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
- Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
- Roll dough to fit the casserole that has the meat veggie mixture in; Place dough over mixture and bake in 350°F oven until crust is brown and stew is bubbling, Serve.
Nutrition Facts : Calories 974.9, Fat 48.9, SaturatedFat 21.6, Cholesterol 283.9, Sodium 411.1, Carbohydrate 71.2, Fiber 5.6, Sugar 4, Protein 60.5
VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST
Categories Mushroom Pepper Potato Bake Vegetarian Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
- Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
- For polenta:
- Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
- Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
- Spoon pot pie onto plate; serve hot.
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
BEEF POT PIE
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. -Hannah McDowell, Penns Creek, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 487 calories, Fat 29g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 802mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
NO CRUST CORNMEAL/POLENTA VEGETABLE PIE
Not exactly a pie . . . but looks like one once served, and is much lower in fat and much easier to make! Serve with ketchup - it's the magic ingredient to make the flavours come alive. (I imagine other vegetables would work just as well, or spices too. Please share your experiments!) I follow the directions for preparing cornmeal found on the back of the bag. I use CLIC brand, Polenta #250. I see some types of cornmeal may need to be prepared differently.
Provided by Elise and family
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in olive oil until just tender, in a large round pot with a lid.
- Add curry paste and mix well.
- Add chopped carrot and cook on medium heat until carrot is tender or even lightly browned.
- Add water and peas.
- Bring to a boil.
- Add sugar.
- Boil for 2 minutes.
- Add cornmeal.
- Stir and remove from heat once thick (about 30 seconds).
- Cover and let sit 10 minutes.
- Cut into pie-slice-shaped pieces, and serve with ketchup. Enjoy!
Nutrition Facts : Calories 492.6, Fat 16.2, SaturatedFat 2.3, Sodium 92.5, Carbohydrate 78.3, Fiber 13.6, Sugar 14.5, Protein 12.1
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