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Beef-Polenta pie

Source of Recipe


Unknown



List of Ingredients



• 2 tbl EVOO
  
• One 6-oz pkg portobello caps, cubed
  
• 1 onion, chopped
  
• 1 1/4 lb ground beef
  
• Salt & Pepper
  
• One 14.5 oz can crushed fire-roasted tomatoes
  
• 1 cup instant polenta
  
• 1/2 cup heavy cream
  
• 1/2 cup grated parmesan cheese
  
• One 10-oz pgk frozen green beans, thawed and drained
  






Instructions



1. in a large skilled, heat oil over med-low heat. Add mushroom and onion, stirring until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over med-high heat, stirring until browned, 4-5 minutes. Stir in tomatoes, lower the heat and simmer.
   
   
2. in med saucepan, bring 3 cups water and 3/4 tsp salt to a boil. Whisk in polenta until thick, about 3 minutes. Whisk in cream, parmesan and 1/4 tsp pepper until smooth, pour into a large casserole.
   
   
3. Stir in green beans to the beef mixture and cook over med heat. Season with salt and pepper, cook 2 minutes until warmed through. Spoon over polenta and sprinkle with Parmesan.