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
Scale
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.
