So I did.
I guess if I were grading this dinner as I would my students' essays, I'd give it a C+. It was average. Nothing terrible, but nothing fabulous.
Would I make it again? Ehh. I don't know. I'd have to really be in the mood for it.
- 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
- 1/2 cup grated cheddar cheese, plus more 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. 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.
2. 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.
3. 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.