ITALIAN BEEF AND POLENTA CASSEROLE
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
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
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 POLENTA CASSEROLE
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
- Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
TUSCAN BEEF STEW WITH POLENTA
Provided by Debi Mazar
Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make stew
- In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
- While beef is simmering, make polenta
- Pour olive oil into large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
- Serve
- When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
ITALIAN POLENTA CASSEROLE
Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
Provided by Julesong
Categories Pork
Time 1h10m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
- To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
- Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
- Makes 8 servings (in 2 casserole dishes).
- Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.
Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8
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- Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add polenta slices; cook 3 minutes on each side or until lightly browned. Arrange polenta slices in an 11 x 7–inch baking dish coated with cooking spray.
- Reheat pan over medium-high heat. Add beef to pan. Cook 4 to 5 minutes, stirring to crumble; remove from pan, and drain, if necessary. Add zucchini to pan; sauté 3 to 4 minutes or until tender. Add beef, pasta sauce, and pepper; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta; sprinkle with cheese.
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- Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
- Brown Italian sausage in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
- Sauté onion, bell pepper, and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in sausage, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour sausage mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
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Category Healthy Steak RecipesCalories 328 per servingTotal Time 50 mins
- Preheat broiler. Trim fat from steak. Cut steak into four portions; sprinkle with salt and black pepper. Place steak portions on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 14 to 18 minutes or until desired doneness, turning once halfway through broiling. Cover and let stand for 5 minutes.
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- Prepare polenta according to package directions. Stir in Parmesan cheese and 1 teaspoon of the oregano.
- To serve, stir the remaining 1 teaspoon oregano into the vegetables. Divide polenta mixture and vegetable mixture among four dinner plates; top with steak.
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