If you are craving a comforting meal that combines the rich flavors of ground beef, fresh tomatoes, and creamy polenta, you are in for a treat with this Beef and Tomato Skillet with Cheddar Polenta Recipe. It’s a heartwarming dish that balances savory meatiness with tangy tomato goodness, all nestled atop velvety cheddar-infused polenta. This one-pan wonder is perfect for cozy weeknight dinners yet impressive enough when entertaining friends or family. The combination of textures and vibrant colors makes this recipe not only delicious but also a feast for the eyes.
Ingredients You’ll Need
The beauty of this Beef and Tomato Skillet with Cheddar Polenta Recipe lies in its simplicity. Each ingredient plays a crucial role—from the creamy cornmeal polenta that provides a luscious base, to the sharp cheddar cheese that adds depth, and the fresh vegetables that brighten the whole dish. Let’s dive into what you’ll need to create this flavorful meal.
- 1 cup plain yellow cornmeal (medium-grind): This is the foundation for your creamy polenta, offering a naturally sweet, slightly nutty flavor and smooth texture.
- 1 tsp salt: Enhances all the flavors, making each bite more vibrant and balanced.
- 1/2 tsp Montreal steak seasoning: Adds a bold kick with a blend of black pepper, garlic, and spices that perfectly complements the beef.
- 1 cup shredded sharp Cheddar cheese (divided): Sharp cheddar contributes a luscious, tangy creaminess to the polenta and a golden cheesy topping.
- 1 pound ground chuck: The star protein with just the right fat content to keep the meat juicy and flavorful.
- 1 medium onion (minced): Provides a subtle sweetness and aroma that enhances the dish’s overall taste.
- 1 bell pepper (seeded and chopped): Adds crunch and a mild fruity flavor, along with lovely color.
- 1 Tbsp olive oil: For sautéing the veggies to tender-crisp perfection, bringing out their natural flavors.
- 2 14.5 oz cans petite diced tomatoes (drained): These add a fresh-tasting acidity and a vibrant red hue that ties the dish together.
- 1/4 cup tomato paste: Intensifies the tomato flavor, giving the sauce a rich and robust depth.
- 2 Tbsp fresh flat-leaf parsley (chopped): Sprinkled on top for a burst of fresh herbal brightness and gorgeous green contrast.
How to Make Beef and Tomato Skillet with Cheddar Polenta Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. This ensures your skillet will bake perfectly when it’s ready to go in. Having the oven hot and ready is key to achieving that irresistible bubbly cheese topping that everyone loves.
Step 2: Cook the Polenta
Bring 3 cups of water and 1 teaspoon of salt to a rolling boil in a large saucepan over medium-high heat. Slowly whisk in the cornmeal, which will begin to thicken almost immediately. Lower the heat to a gentle simmer and whisk continuously for 3 minutes until the polenta is thick and smooth. Off the heat, stir in the Montreal steak seasoning and 1/4 cup of shredded cheddar cheese until melted. This step infuses the polenta with amazing flavor and a creamy texture that sets the stage for the entire dish.
Step 3: Spread the Polenta
Grease a 10-inch cast iron skillet to keep things from sticking, then pour the cheesy polenta evenly into the skillet. Smooth it down with a spatula so the layer is uniform. This not only helps with even cooking but also creates the perfect base to hold all the meaty, tomato goodness that will come next.
Step 4: Brown the Beef
In a large non-stick skillet over medium-high heat, cook the ground chuck for about 10 minutes, breaking it apart as it browns. Once fully cooked and no longer pink, drain any excess fat to keep the dish from being greasy, then transfer the meat to a separate bowl. This step ensures your beef stays flavorful and easy to mix later without extra oil weighing it down.
Step 5: Sauté the Veggies and Combine Ingredients
Add the olive oil to the now-empty skillet and toss in the minced onion and chopped bell pepper. Sauté over medium heat for around 5 minutes, just enough for the vegetables to soften while still maintaining a slight bite. This balance brings freshness and texture to the dish. Return the cooked beef to the skillet, stir in the drained diced tomatoes and tomato paste, then mix everything together. Let this simmer gently for 10 minutes so all the flavors marry beautifully.
Step 6: Assemble and Bake
Pour the rich meat and tomato mixture evenly over the prepared polenta in the cast iron skillet. Sprinkle the remaining shredded cheddar cheese over the top for that irresistible cheesy crust. Place the skillet in the preheated oven and bake for 30 minutes, or until the mixture is bubbly and the cheese is melted and slightly golden. This final baking step transforms the dish into something truly special.
Step 7: Garnish and Serve
Just before serving, sprinkle the chopped fresh parsley over the top to add a fresh herbal note and brighten the presentation. The gorgeous green against the rich reds and yellows makes this meal as pretty as it is delicious.
How to Serve Beef and Tomato Skillet with Cheddar Polenta Recipe
Garnishes
Fresh parsley is the classic final touch that adds a clean, peppery flavor and a lively splash of color. You can also try a light drizzle of good-quality olive oil or a sprinkle of red chili flakes if you want to add a little heat and extra richness.
Side Dishes
This skillet dish is quite hearty on its own, but if you want to round out your meal, a crisp green salad with a tangy vinaigrette is an excellent choice. Roasted or steamed green vegetables such as broccoli or asparagus also complement the richness beautifully, adding freshness and crunch.
Creative Ways to Present
For a fun twist, consider serving individual portions of the Beef and Tomato Skillet with Cheddar Polenta Recipe in small oven-safe ramekins. These are perfect for dinner parties or solo dinners when you want something cozy and personal. You can also experiment by stirring some cooked spinach or mushrooms into the meat mixture before baking for added nutrients and flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Beef and Tomato Skillet with Cheddar Polenta Recipe, keep them covered in the refrigerator. Stored properly in an airtight container, the flavors will stay fresh for up to 3-4 days, making it easy and convenient to enjoy a homemade meal later in the week.
Freezing
This recipe freezes beautifully! After baking and cooling completely, portion the skillet into freezer-safe containers. It’s a fantastic option for meal prepping. When you’re ready, thaw overnight in the fridge before reheating to retain the best texture and flavors.
Reheating
To reheat, place leftovers in an oven-safe dish and warm in a preheated 350-degree oven until heated through and the cheese is melty again, about 15-20 minutes. You can also microwave individual portions, but baking helps maintain that delightful texture and delicious cheesy finish.
FAQs
Can I use a different type of cheese instead of Cheddar?
Absolutely! While sharp Cheddar gives this dish its signature tangy richness, you can substitute with mozzarella for a milder flavor or a blend of Parmesan and Gruyere for a nuttier twist. Just keep in mind that the cheese’s melting qualities will affect the final texture.
Is ground chuck the best type of beef to use?
Ground chuck is ideal because of its balanced fat content, which keeps the meat juicy and flavorful. However, you can use ground beef with slightly less fat if you prefer a leaner option, though the dish may be less rich.
Can I make the polenta ahead of time?
Yes, you can prepare the polenta in advance and refrigerate it. When ready to assemble, gently rewarm it on the stove or in the microwave, then proceed with the recipe. Just be sure to stir in the cheese and seasoning well before assembling.
How can I make this recipe gluten-free?
This Beef and Tomato Skillet with Cheddar Polenta Recipe is naturally gluten-free, as polenta is made from cornmeal, which contains no gluten. Just double-check that your seasoning blends and canned tomatoes are labeled gluten-free to avoid cross-contamination.
What can I add to make this dish spicier?
If you like spice, consider adding crushed red pepper flakes when sautéing the onions and peppers, or stir in some diced jalapeños to the meat mixture. A splash of hot sauce served on the side also works beautifully to amp up the heat in each bite.
Final Thoughts
This Beef and Tomato Skillet with Cheddar Polenta Recipe truly feels like a warm hug on a plate. It’s hearty yet bright, simple yet sophisticated, and perfect for when you want to impress yourself or others with a home-cooked meal that doesn’t require a dozen complicated steps. Give it a try—you might just find your new favorite weeknight go-to that everyone will ask for again and again.
Print
Beef and Tomato Skillet with Cheddar Polenta Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Beef and Tomato Skillet with Polenta is a comforting and hearty dish that combines creamy, cheesy polenta topped with a savory ground beef and tomato mixture. The skillet is baked to perfection, allowing the cheese to melt and the flavors to meld beautifully. It’s perfect for a family dinner and offers a delightful balance of textures and rich flavors.
Ingredients
Polenta
- 1 cup plain yellow cornmeal (medium-grind)
- 1 tsp salt
- 1/2 tsp Montreal steak seasoning
- 1 cup shredded sharp Cheddar cheese (divided)
- 3 cups water
Beef and Tomato Mixture
- 1 pound ground chuck
- 1 medium onion (minced)
- 1 bell pepper (seeded and chopped)
- 1 Tbsp olive oil
- 2 14.5 oz cans petite diced tomatoes (drained)
- 1/4 cup tomato paste
- 2 Tbsp fresh flat-leaf parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled skillet.
- Cook Polenta: In a large saucepan over medium-high heat, bring 3 cups of water and 1 tsp salt to a boil. Gradually whisk in the cornmeal, then reduce heat to low and continue to simmer, whisking constantly, for about 3 minutes or until the mixture thickens. Remove from heat, then stir in the Montreal steak seasoning and 1/4 cup shredded cheddar cheese until well combined.
- Prepare Polenta Base: Grease a 10-inch cast iron skillet and pour in the cooked polenta, spreading it evenly to form a base. Set aside while you prepare the beef mixture.
- Brown Ground Beef: In a large non-stick skillet over medium-high heat, brown the ground chuck for about 10 minutes or until no longer pink. Drain excess fat and transfer the beef to a bowl.
- Sauté Vegetables and Combine: Add olive oil to the same skillet and sauté minced onion and chopped bell pepper over medium heat for approximately 5 minutes, until tender but still slightly crisp. Return the ground beef to the skillet, then add the drained diced tomatoes and tomato paste. Stir well and let the mixture simmer for about 10 minutes to develop rich flavors.
- Assemble and Bake: Pour the beef and tomato mixture evenly over the polenta base in the cast iron skillet. Sprinkle the remaining shredded cheddar cheese on top. Bake in the preheated oven for 30 minutes, or until the dish is bubbling and the cheese is fully melted and golden.
- Garnish and Serve: Remove the skillet from the oven and garnish with chopped fresh flat-leaf parsley just before serving for a fresh, herbaceous finish.
- Storage Tips: Any leftovers can be covered and kept in the refrigerator for several days. Reheat gently to enjoy the flavors again.
Notes
- Use medium-grind cornmeal for a creamy yet slightly textured polenta.
- The Montreal steak seasoning adds a robust flavor but can be substituted with your preferred seasoning blend.
- Draining the canned tomatoes reduces excess moisture, preventing the dish from becoming too watery.
- Cast iron skillet ensures even heating and a nice crust on the polenta base.
- Leftovers reheat well in the oven or microwave for a quick meal the next day.
