Beef and Polenta Pie

Beef and Polenta Pie

Beef and Polenta Pie


  • 1 tbsp olive oil extra-virgin
  • 1 package 6-ouncepackage portobello mushroom cut into cubes
  • 1 onion, chopped
  • 1 1/4 pound beef ground
  • salt and pepper
  • 1 can 14.5-ouncecan diced tomatoes
  • 1 cup instant polenta
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese grated plus more for sprinkling
  • 1 package 10-ouncepackage frozen green beans thawed and drained


  • In a large skillet, heat the olive oil over medium-lowheat. Add the mushrooms and onion and cook, stirring, until softened, about 7minutes. Add the beef, season with salt and pepper and cook over medium-highheat, 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, cheese, 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.

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