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Cheesy Beef Polenta Casserole
Rachel Kim

Cheesy Beef Polenta Casserole

Creamy Parmesan polenta forms the base beneath beef tomato sauce and a browned provolone top. The polenta sets enough to cut while remaining soft inside. This gives ground beef a completely different casserole base from noodles, rice or potatoes and reheats without drying out.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 cups water
  • 1 1/2 teaspoons kosher salt divided
  • 2 cups coarse yellow polenta
  • 3 tablespoons unsalted butter
  • 1 cup grated Parmesan
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups shredded provolone

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Bring water and 1 teaspoon salt to a boil, whisk in polenta and cook according to package directions until thick.
  2. Stir butter and Parmesan into polenta and spread it in the dish.
  3. Brown beef and onion and drain. Add garlic for 30 seconds, then tomatoes, oregano, remaining salt and pepper and simmer 8 minutes.
  4. Spread beef sauce over polenta and top with provolone.
  5. Bake for 25 to 30 minutes until bubbling and browned. Rest 15 minutes.