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
Scale
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.
