Polenta–not just a lovely word but a great addition to meat and meatless dishes. Though the beef, tomato, and zucchini is wonderfully tasty, the texture and taste added by the polenta crust take it to the next level–delicious!

Beef, Tomato, and Zucchini in Polenta Crust

Spray olive oil

3 cups water

2 tsp sea salt, divided

1 cup yellow cornmeal

1 cup shredded sharp cheddar cheese, divided

1-1/4 lb ground beef

1 small red onion, diced

1/4 tsp ground black pepper

1-14 oz can diced tomatoes, drained

1-6 oz can tomato paste

1 zucchini, quartered and sliced thin

1/4 cup sweet red wine

2 cups halved grape tomatoes

2 tbsp chopped parsley

1) Preheat oven to 350 degrees; lightly spray an 11 x 9 baking dish with spray olive oil

2) Over medium-high heat, bring 3 cups water and 1 tsp salt (reserving 1 tsp) to a boil; whisk in cornmeal and, stirring constantly, cook 3 minutes until cornmeal thickens; remove from heat and stir in 1/2 cup cheese (reserving 1/2 cup); spread cornmeal mixture in bottom of baking dish and set aside

3) To large skillet over medium heat, add ground beef and cook 5 minutes; add onion and cook 5 minutes; drain oil from beef-onion mixture and add tomatoes, tomato paste, reserved 1 tsp salt, and pepper; cook 5 minutes until warmed through; stir in zucchini and remove from heat

4) Spoon beef-vegetable mixture over polenta, drizzle wine over top, and bake in oven 25 minutes; scatter grape tomatoes over top, followed by reserved 1/2 cup cheese and parsley; bake additional 5 minutes until cheese melts; remove from oven and serve

Servings: 8


  1. My French Heaven says:

    The colors on this are amazing. it looks delicious!!

  2. I love polenta, and you have a wonderful topping made for it.Beautiful and delicious.

  3. The word “presentation” has been over-used, Tamara, but you never have to worry….yours are always beautiful!

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