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.

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.

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.

MEATBALL AND POLENTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F.
• For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
• Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
• For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
• Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
• For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
• When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
• Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
• Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
• Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
• To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
• Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.