If you’re craving a hearty, comforting meal that hits all the right notes, look no further than this Beef and Tomato Skillet with Cheddar Polenta Recipe. It’s a beautiful medley of rich, savory ground beef simmered with bright tomatoes and sweet bell peppers, layered over creamy, cheesy polenta that’s baked to bubbly perfection. Not only does it fill your kitchen with an irresistible aroma, but it also offers a wonderful mix of textures and flavors that will have you coming back for seconds. This dish is a true celebration of simple ingredients coming together to create a satisfying and delicious meal perfect for any night of the week.
Ingredients You’ll Need
Getting the best out of this dish means using just a handful of straightforward but essential ingredients. Each one plays a crucial role, whether it’s building depth in the beef mixture, adding creaminess to the polenta, or giving the dish its vibrant color and fresh finish.
- Yellow cornmeal (medium-grind): This forms the creamy base of the polenta, offering a comforting corn flavor and smooth texture.
- Salt: Enhances all the flavors, balancing the dish perfectly from the polenta to the beef.
- Montreal steak seasoning: Adds a savory, slightly spicy kick to the polenta that complements the beef beautifully.
- Sharp Cheddar cheese: Provides a rich, tangy creaminess that melts into the polenta and adds cheesy goodness on top.
- Ground chuck: The protein star of this recipe, it’s juicy and flavorful, delivering hearty satisfaction.
- Medium onion (minced): Adds a subtle sweetness and aromatic depth when sautéed.
- Bell pepper (seeded and chopped): Offers a fresh crunch and a gentle sweetness that brightens the skillet.
- Olive oil: Used for sautéing and adding a smooth, fruity undertone to the vegetables.
- Petite diced tomatoes (drained): Bring freshness and acidity to the beef mixture, balancing the richness.
- Tomato paste: Concentrates the tomato flavor and adds a rich umami layer.
- Fresh flat-leaf parsley (chopped): A fresh, herbal note used as a garnish to brighten the final presentation.
How to Make Beef and Tomato Skillet with Cheddar Polenta Recipe
Step 1: Preparing the Oven and Polenta
Start by preheating your oven to 350 degrees Fahrenheit to get it ready for baking later. Meanwhile, bring 3 cups of water and 1 teaspoon of salt to a boil in a large saucepan over medium-high heat. Gradually whisk in the cornmeal, then reduce the heat to low and continue whisking for about 3 minutes until the mixture thickens. This stage is key to achieving the perfect creamy texture in your polenta. Remove the polenta from heat, then stir in the Montreal steak seasoning and a quarter cup of shredded sharp Cheddar cheese until melted and fully combined.
Step 2: Setting the Polenta Base
Grease a 10-inch cast iron skillet lightly to prevent sticking. Pour the warm, cheesy polenta into the skillet and spread it out evenly. This layer forms a lovely, savory foundation for the beef and tomato topping. Set the skillet aside while you prepare the rest of the dish.
Step 3: Cooking the Beef
In a large non-stick skillet, brown the ground chuck over medium-high heat. Cook it for about 10 minutes, stirring occasionally, until there’s no pink left and the beef is nicely browned. Drain any excess fat, then transfer the beef to a bowl to rest. Browning the beef well here is essential for building rich, meaty flavor and that irresistible texture.
Step 4: Sautéing the Vegetables
Add the olive oil to the now-empty skillet and sauté the minced onions and chopped bell peppers over medium heat for around 5 minutes. You want the vegetables to soften without losing their slight crunch, which will add both texture and a touch of sweetness to the dish.
Step 5: Combining Meat and Tomatoes
Return the browned beef to the skillet with the vegetables, then stir in the drained petite diced tomatoes and tomato paste. Mix everything thoroughly and let it simmer gently for about 10 minutes. This simmering melds the flavors of the beef, tomatoes, and veggies into a rich, cohesive sauce that’s both hearty and vibrant.
Step 6: Baking the Skillet
Carefully pour the meat and tomato mixture evenly over the polenta in your cast iron skillet. Sprinkle the remaining sharp Cheddar cheese over the top to create a gorgeous melted cheese crust once baked. Place the skillet in the oven and bake for 30 minutes, until the cheese is bubbly and golden and the entire dish is piping hot from edge to edge.
Step 7: Finishing Touches
Remove the skillet from the oven and garnish with freshly chopped flat-leaf parsley. This simple step adds a fresh pop of color and flavor that perfectly balances the richness of the cheese and beef tomato sauce.
How to Serve Beef and Tomato Skillet with Cheddar Polenta Recipe
Garnishes
Freshly chopped parsley is a classic garnish for this dish, bringing a subtle herbal brightness that cuts through the richness. You could also try a sprinkle of red pepper flakes if you like a little heat, or a drizzle of good olive oil for added silky texture.
Side Dishes
This beef and tomato skillet shines as a complete meal on its own, but if you want to round it out, consider simple green salads, roasted vegetables, or even garlic bread. These sides add freshness, crunch, or extra indulgence without overpowering the main dish.
Creative Ways to Present
For a fun twist on the classic presentation, try serving individual portions by scooping out squares from the cast iron skillet. You can also layer the skillet mixture in small ramekins for stunning individual servings. Pair with a colorful salad to enhance visual appeal and flavor contrast.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this delicious Beef and Tomato Skillet with Cheddar Polenta Recipe, store them covered in the refrigerator for up to four days. Keep the skillet wrapped tightly or transfer portions to airtight containers to maintain freshness and flavor.
Freezing
This dish freezes well, making it perfect for meal prep. Let it cool completely, then portion into freezer-safe containers or bags and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes. Alternatively, microwave portions on medium power in short bursts, stirring in between to make sure the cheese stays melty and the polenta creamy.
FAQs
Can I use a different type of cheese instead of Cheddar?
Absolutely! While sharp Cheddar adds a wonderful tang and richness, you can try Monterey Jack for a milder flavor or even Parmesan for an extra savory bite. Just keep in mind the melting qualities to maintain that creamy polenta top.
Is it possible to make the polenta without cheddar?
Yes, you can make the polenta without cheese for a dairy-free version. The dish will still be tasty but a bit less creamy and cheesy. Consider adding herbs or extra seasoning to the polenta to compensate.
Can I substitute ground chuck with another type of meat?
Ground chuck is ideal for its fat content and flavor, but you can swap it for ground beef with similar fat content, ground turkey, or even plant-based ground meat alternatives for a different spin.
What if I don’t have a cast iron skillet?
No worries! Use any oven-safe skillet or a baking dish to assemble and bake your Beef and Tomato Skillet with Cheddar Polenta Recipe. The key is even heat distribution for baking the cheese topping perfectly.
How spicy is this recipe?
This recipe has a mild, savory flavor profile with no added hot spices, unless you choose to add red pepper flakes or similar. The Montreal steak seasoning adds warmth without overpowering heat, making it approachable for most palates.
Final Thoughts
This Beef and Tomato Skillet with Cheddar Polenta Recipe is truly one of those dishes that feels like a big warm hug on a plate. It’s straightforward to make, full of comforting flavors, and wonderfully versatile for any night of the week. I hope you’ll give it a try and savor every cheesy, savory bite as much as I do!
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
A hearty and comforting Beef and Tomato Skillet served over creamy cheddar polenta. This one-pan dish combines seasoned ground beef, sautéed vegetables, and rich tomato flavors baked to bubbly perfection with melted sharp cheddar cheese. Perfect for a family dinner that’s both satisfying and easy to prepare.
Ingredients
Polenta
- 1 cup plain yellow cornmeal (medium-grind)
- 1 tsp salt
- 1/2 tsp Montreal steak seasoning
- 1/4 cup shredded sharp Cheddar cheese (divided from 1 cup total)
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
- 3/4 cup shredded sharp Cheddar cheese (remaining from 1 cup total)
- 2 Tbsp fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled dish.
- Cook Polenta: In a large saucepan, bring 3 cups of water and 1 tsp salt to a boil over medium-high heat. Whisk in the cornmeal, then reduce heat to low and simmer, whisking constantly for about 3 minutes until the mixture thickens. Remove from heat and stir in Montreal steak seasoning and 1/4 cup of shredded cheddar cheese until fully combined.
- Prepare Polenta Base: Grease a 10-inch cast iron skillet and pour the cooked polenta into it. Spread evenly to create a smooth base, then set aside.
- Brown Ground Beef: In a large non-stick skillet over medium-high heat, brown the ground chuck for about 10 minutes until no longer pink. Drain excess fat and transfer the cooked 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 about 5 minutes until tender yet still slightly crisp. Return the browned beef to the skillet, then add the drained diced tomatoes and tomato paste. Stir thoroughly and simmer the mixture for about 10 minutes to meld flavors.
- Assemble and Bake: Pour the beef and tomato mixture evenly over the polenta base in the cast iron skillet. Sprinkle the remaining 3/4 cup shredded cheddar cheese on top. Bake in the preheated oven for 30 minutes until the mixture is bubbling and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley over the top just before serving for a fresh, vibrant touch.
- Storage: Store any leftovers in a covered container in the refrigerator for several days. Reheat thoroughly before serving to enjoy the dish warm and flavorful again.
Notes
- Using a cast iron skillet helps achieve even cooking and a nice crust on the polenta base.
- Constant whisking while cooking polenta is essential to prevent lumps and ensure smooth texture.
- Drain the diced tomatoes well to avoid excess moisture that could make the dish watery.
- Montreal steak seasoning adds a flavorful, slightly smoky note that complements the beef well.
- This dish can be made ahead and reheated; flavors often improve after resting.
