Beef and Polenta Pie

I tore this out of Rachael Ray's magazine, and when I later saw it on someone else's blog (I cannot for the life of me remember whose...), I figured that was some divine intervention, telling me I must make this.

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.

Ingredients:

• 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.