Beef and Tomato Skillet with Polenta
This is an easy one-skillet meal full of juicy ground chuck, cheese, and more cheese, and healthy and delicious tomatoes all combined and baked on top of the creamiest polenta imaginable.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup plain yellow cornmeal (medium-grind)
- 1 tsp salt
- 1/2 tsp Montreal steak seasoning
- 1 cup shredded sharp Cheddar cheese (divided)
- 1 lb ground chuck
- 1 medium onion (minced)
- 1 bell pepper (seeded and chopped)
- 1 tbsp olive oil
- 2 14.5 oz cans petite diced tomatoes (drained)
- 1/4 cup tomato paste
- 2 tbsp fresh flat-leaf parsley (chopped)
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Add 3 cups of water and 1 tsp salt to a large saucepan over medium-high heat. Bring to a boil and whisk in cornmeal. Reduce the heat to low and simmer, constantly whisking, 3 minutes or until thickened. Remove from the heat and stir in the Montreal seasoning and 1/4 cup cheddar cheese. Mix thoroughly.
- 3
Pour the polenta into a greased 10-inch cast iron skillet and spread it evenly. Set aside.
- 4
Brown the ground chuck in a large non-stick skillet over medium-high heat and cook for about 10 minutes, or until the meat is no longer pink. Drain and transfer to a bowl.
- 5
Add the olive oil the skillet and saute the onions and bell pepper over medium heat for about 5 minutes. You want the vegetables to be tender but still somewhat crisp. Add the ground beef back to the skillet as well as the tomatoes and tomato paste and mix well. Simmer for about 10 minutes.
- 6
Pour the meat mixture evenly over the polenta and top with the remaining shredded cheese. Bake for 30 minutes or until bubbling and the cheese has melted.
- 7
Garnish with parsley just before serving.
- 8
Leftovers if you have them will keep covered in the refrigerator for several days and are delicious heated up.