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.

Cheesy Broccoli Polenta

Just like Ally did, I made this yummy side dish to go along with the Provencal Turkey. I've never made polenta before, but have been meaning to; thanks, Ally, for coming up with this one! It was so good - nice and creamy. Ryan went nuts over it!




Ingredients:

• 1 cup corn meal
• 3 cups chicken broth
• 1 box frozen broccoli thawed
• 1 tsp butter
• 2 tsp. olive oil
• 1/4 cup shredded mozzarella
• 2 Tbs. grated parmesan
• salt and pepper

Heat a medium sized sauce pan over medium heat. Add chicken broth and let it come to a boil. In a steady stream, add the polenta whisking the entire time. Keep whisking until smooth. Let cook about 15 minutes and add the rest of the ingredients and stir to combine. Cook about 5-8 minutes longer and serve.