There are certain ingredients that you can always count on to work together, like beef and tomatoes. This dish with its cheesy top layer and meaty filling is classic and hearty, but the perfectly seasoned polenta crust also makes it special. See the recipe below for detailed instructions.
Blackened seasoning is typically used as a dry rub for meats, but it’s also sometimes added to dredging flour. Here it gives the crust a zippy, almost smoky flavor. Packed with meat, vegetables, and polenta, this is a filling meal in one dish.
Tomato and Beef Casserole with Polenta Crust
6
50 minutes
30 minutes
1 hour, 20 minutes
2 teaspoons (14 g) salt, divided
1 cup (120 g) plain yellow cornmeal
1 teaspoon (2 g) blackened seasoning
1 cup (100 g) shredded Cheddar cheese, divided
1 lb. (450 g) ground beef
1 tablespoon (15 ml) olive oil
1 small onion, diced small
1 medium zucchini, cut in half lengthwise and thinly sliced
2 (14 oz., 400 g) cans petite diced tomatoes, drained
1 (6 oz., 170 g) can tomato paste
Heat oven to 350°. Lightly grease an 11 x 7" baking dish.
In a medium sauce pan over moderate heat, bring 3 cups of water to a boil. Whisk in 1 teaspoon salt and cornmeal.
Turn down heat; whisk and simmer 3 minutes or until thickened.
Remove from heat and add blackened seasoning and 1/4 cup cheese. Spread over bottom and sides of prepared baking dish.
Brown ground beef in a large skillet over medium-high heat. Drain off excess fat and sprinkle with remaining teaspoon salt. Transfer meat to a bowl.
Return pan to heat and add olive oil. When warm, toss in onions and zucchini and cook for 5 minutes, until tender-crisp.
Stir in beef and remaining ingredients, except for cheese. Simmer, stirring frequently for 10 minutes, then pour over crust. Top with cheese.
Bake for 30 minutes.
Pro Tip: This versatile dish is perfect for adapting to your own preferences. Try replacing the cheddar with mozzarella or subbing slices of bell pepper for the zucchini.
