Beef and Polenta Pie

Beef and Polenta Pie


  •     2 tablespoons extra-virgin olive oil

  •     One 6-ounce package portobello mushroom caps, cut into cubes

  •     1 onion, chopped

  •     1 1/4 pounds ground beef

  •     Salt and pepper

  •     One 14.5-ounce can diced tomatoes

  •     1 cup instant polenta

  •     1/2 cup heavy cream

  •       12 cup grated parmesan cheese, plus more parmesan cheese, for sprinkling

  •     One 10-ounce package frozen green beans, thawed and drained


  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.

  2. 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.

  3. 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.

  4. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.

  5. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes.

  6. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.

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