Beef-Polenta Pie

Thank you, thank you, Rachel Ray for the recipes that you create with less than 125 ingredients!!! (recipe is slightly adjusted)

It really was quick and easy. Gotta ♥ that!

Beef-Polenta Pie

Serves 6
Prep: 15 minutes
Cook: 25 minutes

2 TBS EVOO
1 can mushrooms, drained
1 onion, chopped
1 ¼ pounds ground beef
Salt & pepper
One 14.5 oz can crushed tomatoes
1 C instant polenta
½ C heavy cream
½ C grated Parmesan cheese, plus more for sprinkling
1 Package frozen green beans, thawed, drained

In a large skillet, heat the oil over medium-low heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add been, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4-5 minutes. Stir in the tomatoes and mushrooms, lower the heat and simmer.

In a medium saucepan, bring 3 cups water and ¾ tsp salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, Parmesan and ¼ tsp pepper until smooth; pour into a large casserole dish.

Stir the green beans into the beef mixture and cook over medium heat, stirring until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture of the polenta and top with more Parmesan.



Cameron gave a thumbs up, but really, he didn't like it. He picked out the ground beef and that was all he ate.


The last time I made polenta, it was...well, less than desirable. This was really good with the cream and cheese AND all the flavors on top.