Italian Beef Casserole With Polenta Crust

Name: Italian Beef Casserole With Polenta Crust
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps chopped fresh flat-leaf parsley; 1 medium size green bell pepper, chopped; 113 grams cup shredded Italian six-cheese blend, divided; 454 grams Italian sausage; 1 teaspoons Montreal steak seasoning; 1 Tbsp olive oil; 237 milliliters chopped onion; 822 grams petite diced tomatoes, drained; 1 teaspoon salt; 170 grams tomato paste; 237 milliliters plain yellow cornmeal; 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)

Italian Beef Casserole With Polenta Crust might be just the main course you are searching for. This recipe makes 6 servings with 533 calories, 22g of protein, and 33g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. If you have cornmeal, salt, tomato paste, and a few other ingredients on hand, you can make it. It is perfect for Autumn. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 35

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Oven

Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat.

Ingredients you will need

Water

Salt

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Sauce Pan

Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened.

Ingredients you will need

Cornmeal

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Whisk

Remove from heat, and stir in steak seasoning and 1/4 cup cheese.

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Steak Seasoning

Cheese

Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

Ingredients you will need

Cornmeal

Spread

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Baking Pan

Brown Italian sausage in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

Ingredients you will need

Italian Sausage

Meat

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Frying Pan

Bowl

Saut onion, bell pepper, and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in sausage, tomatoes, and tomato paste; simmer, stirring often, 10 minutes.

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Tomato Paste

Bell Pepper

Tomato

Zucchini

Sausage

Onion

Cooking Oil

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Frying Pan

Pour sausage mixture over cornmeal crust.

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Cornmeal

Sausage

Crust

Sprinkle with remaining 3/4 cup cheese.

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Cheese

Bake at 350 for 30 minutes or until bubbly.

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Oven

Sprinkle casserole with parsley just before serving.

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Parsley

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh flat-leaf parsley 1medium size

green bell pepper, chopped 113grams

cup shredded Italian six-cheese blend, divided 454grams

Italian sausage 1teaspoons

Montreal steak seasoning 1Tbsp

olive oil 237milliliters

chopped onion 822grams

petite diced tomatoes, drained 1teaspoon

salt 170grams

tomato paste 237milliliters

plain yellow cornmeal 1medium

zucchini, cut in half lengthwise and sliced (about 2 cups)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Casaloste Chianti Classico Riserva

Intense ruby red color. Its bouquet blends the typical fruity aromas of Sangiovese (such as blackberry, ripe marasca, plum) with the elegant notes of wood. On the palate it is velvety and harmonious with an excellent balance between acidity and sweet tannins. Aging wine, gives its best from the 5th year after the harvestIt goes with grilled red meat. Its harmony and typicality are also exalted perfectly by aged cheeses.