Beef-Polenta Pie

By ccavaletti

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 6 ounce package portobello mushroom caps, cut into cubes
• 1 onion, chopped
• 1 1/4 pounds ground beef
• Salt and pepper
• 1 14 1/2 ounce can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more for sprinking
• 1 10 ounce package frozen green beans, thawed and drained

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.

In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, Parmesan and 1/4 teaspoon 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 over the polenta and top with more Parmesan.

Tip
Pair with:
Famiglia Bianchi Malbec 2006 (Argentina), Langmeil Three Gardens Barossa Shiraz Grenache Mourvedre 2006 (Australia)

Tip
Make it your own:
Serve the beef mixture over couscous, pasta or rice.