If you are craving a hearty, comforting meal that brings together bold flavors and creamy textures in perfect harmony, the Beef and Tomato Skillet with Cheddar Polenta Recipe is an absolute winner. This dish layers juicy, seasoned ground beef and vibrant tomato goodness over a bed of smooth, cheesy polenta, creating a dish that is as inviting as it is satisfying. Whether it’s a weeknight dinner or something special to share, this recipe hits all the right notes of warmth, richness, and freshness in every bite.
Ingredients You’ll Need
This Beef and Tomato Skillet with Cheddar Polenta Recipe uses simple, straightforward ingredients that come together beautifully to create a dish full of flavor and texture. Each ingredient plays an essential role – from the creamy polenta that acts as a comforting base to the fresh vegetables that add brightness and the sharp Cheddar which melts perfectly on top.
- 1 cup plain yellow cornmeal (medium-grind): The star ingredient for creamy polenta that provides a smooth, hearty foundation.
- 1 tsp salt: Enhances all the flavors throughout the dish.
- 1/2 tsp Montreal steak seasoning: Adds a smoky, savory kick to the polenta.
- 1 cup shredded sharp Cheddar cheese (divided): Provides tangy richness and a gooey melted topping.
- 1 pound ground chuck: The juicy, flavorful beef that makes the skillet satisfying and filling.
- 1 medium onion (minced): Adds sweetness and savory depth when sautéed.
- 1 bell pepper (seeded and chopped): Brings a subtle sweetness and crunch to the mixture.
- 1 Tbsp olive oil: Essential for sautéing vegetables and preventing sticking.
- 2 14.5 oz cans petite diced tomatoes (drained): Infuses bright tomato flavor and moisture.
- 1/4 cup tomato paste: Concentrates the tomato essence and thickens the sauce.
- 2 Tbsp fresh flat-leaf parsley (chopped): Adds a fresh herbal pop just before serving.
How to Make Beef and Tomato Skillet with Cheddar Polenta Recipe
Step 1: Preparing the Polenta Base
Start by preheating your oven to 350 degrees. Then, bring 3 cups of water and 1 teaspoon of salt to a boil in a large saucepan. While whisking continuously, slowly stir in the cornmeal to prevent lumps. Reduce heat and simmer, whisking often, until the polenta thickens—this usually takes about 3 minutes. Once thickened, remove from heat and stir in the Montreal seasoning and a quarter cup of shredded sharp Cheddar cheese for that creamy, flavorful base that everything else will rest on.
Step 2: Setting the Polenta in the Skillet
Grease a 10-inch cast iron skillet lightly, then pour the cheesy polenta into it and spread everything out evenly. This forms the warm, comforting base layer that crisps slightly at the edges while staying silky on the inside as it bakes later.
Step 3: Browning the Beef
Next, brown the ground chuck in a large non-stick skillet over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the beef is no longer pink and starts to brown nicely. Drain any excess fat, then transfer the cooked beef to a bowl to keep warm while you prepare the vegetables.
Step 4: Sautéing Onions and Bell Peppers
In the same skillet, add olive oil and sauté the minced onions and chopped bell pepper over medium heat for about 5 minutes. You want them tender but with a little bite left to maintain texture and freshness. This step adds a sweetness and subtle crunch that balances the richness of the meat and cheese perfectly.
Step 5: Combining Meat and Tomato Sauce
Return the browned beef to the skillet with the vegetables. Add the drained diced tomatoes and tomato paste, stirring well to combine all the flavors. Let this simmer gently for about 10 minutes, allowing the tomatoes to meld with the beef and the sauce to thicken into a luscious mixture.
Step 6: Assembling and Baking the Skillet
Pour the beef and tomato mixture evenly over the polenta base in the cast iron skillet. Sprinkle the remaining shredded Cheddar cheese on top. Bake the whole skillet in your preheated oven for 30 minutes, or until everything is bubbling hot and the cheese on top has melted into a glorious, golden layer.
Step 7: Garnishing and Serving
Once out of the oven, sprinkle the freshly chopped parsley over the dish for a bright, fresh pop of color and flavor. This final touch keeps the Beef and Tomato Skillet with Cheddar Polenta Recipe vibrant and inviting.
How to Serve Beef and Tomato Skillet with Cheddar Polenta Recipe
Garnishes
Fresh chopped parsley is the classic garnish for this dish, imparting a lovely herbaceous brightness that cuts through the richness. For an extra layer of flavor, you can also add a sprinkle of crushed red pepper flakes or a drizzle of high-quality olive oil just before serving.
Side Dishes
This skillet is satisfying on its own, but pairing it with a simple green salad tossed in a tangy vinaigrette or roasted seasonal vegetables adds freshness and variety to your meal. Lightly steamed greens like broccoli or green beans also complement the creamy polenta beautifully.
Creative Ways to Present
If you want to dazzle guests or family, serve this skillet straight from the oven in the cast iron pan to keep it rustic and warm. Alternatively, scoop individual portions onto plates and top with a spoonful of sour cream or a sprinkle of extra sharp Cheddar for an elevated experience. Adding a lemon wedge on the side can provide a surprising, refreshing zest if you love that contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Tomato Skillet with Cheddar Polenta Recipe keeps wonderfully when covered and refrigerated. It will stay fresh and flavorful for up to 3-4 days, making it a perfect candidate for easy lunches or dinners later in the week.
Freezing
You can freeze leftovers by placing portions into airtight containers or freezer-safe bags. To maintain texture and flavor, consume within 2 months. When freezing, avoid adding fresh herbs; instead, add parsley fresh after reheating.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through and the cheese is melted once again. To prevent drying out, cover the dish or your container loosely with foil or a microwave-safe lid. This ensures that the creamy polenta and savory beef mixture retain their luscious texture.
FAQs
Can I use a different type of cheese besides Cheddar?
Absolutely! While sharp Cheddar provides a fantastic tang and melting quality, cheeses like fontina, mozzarella, or a spicy pepper jack can also work well. Just keep in mind that the flavor profile will shift slightly depending on the choice.
Is ground chuck necessary or can I use another beef cut?
Ground chuck is ideal for its fat content, which adds juiciness and flavor. However, you can substitute ground beef that is at least 80% lean. Avoid very lean ground beef as it might dry out during cooking.
Can this recipe be made gluten-free?
Yes! Cornmeal polenta is naturally gluten-free, so as long as your seasoning blends and canned tomatoes don’t contain any hidden gluten, this dish is safe for gluten-sensitive diets.
What if I don’t have a cast iron skillet?
You can use any oven-safe baking dish to prepare the polenta and bake the skillet. Just ensure it’s greased well to prevent sticking and that it’s large enough to spread the polenta evenly.
Can I add extra vegetables?
Definitely! Feel free to add mushrooms, zucchini, or spinach to the sautéed vegetables for extra nutrition and texture. Just adjust cooking times accordingly so that everything becomes tender but not mushy.
Final Thoughts
The Beef and Tomato Skillet with Cheddar Polenta Recipe is one of those dishes that feels like a warm hug on a plate — rich, comforting, and packed with vibrant flavors that never disappoint. Once you try this recipe, it’s bound to become your go-to for cozy dinners that impress without any fuss. I truly hope you enjoy making and sharing this delicious meal as much as I do!
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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 Dish
- Method: Baking
- Cuisine: American
Description
A comforting Beef and Tomato Skillet with creamy cheddar polenta, featuring a flavorful ground chuck and vegetable tomato sauce baked to perfection in a cast iron skillet. This hearty dish combines tender polenta with a savory meat and tomato topping, finished with melted cheddar cheese and fresh parsley garnish.
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)
Meat and Vegetables
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled skillet 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 while constantly whisking for about 3 minutes until the polenta thickens. Remove from heat and stir in the Montreal steak seasoning and 1/4 cup shredded cheddar cheese until fully combined.
- Set Polenta Base: Grease a 10-inch cast iron skillet and pour the prepared polenta into it, spreading evenly to form a base layer. Set aside.
- Brown Ground Beef: In a large non-stick skillet over medium-high heat, cook the ground chuck for about 10 minutes until browned and no longer pink. Drain the fat and transfer the cooked beef to a bowl.
- Sauté Vegetables & Combine: Add olive oil to the same skillet. Sauté the minced onion and chopped bell pepper over medium heat for 5 minutes, cooking until vegetables are tender but still slightly crisp. Return the browned ground beef to the skillet, add the drained diced tomatoes and tomato paste, then stir well. Let the mixture simmer for about 10 minutes to blend the flavors.
- Assemble and Bake: Pour the meat and tomato mixture evenly over the polenta base in the cast iron skillet. Sprinkle the remaining shredded cheddar cheese on top. Bake in the preheated oven for 30 minutes, or until the cheese is melted and the dish is bubbling.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped flat-leaf parsley. Serve warm.
- Storage: Store leftovers covered in the refrigerator for several days. Reheat thoroughly before serving to enjoy again.
Notes
- For a richer flavor, use medium or sharp cheddar cheese.
- Ensure to drain excess fat from the ground beef to avoid a greasy dish.
- Use a medium-grind cornmeal for the classic polenta texture; fine cornmeal will result in a smoother texture.
- Leftover skillet meals work well for next-day lunches or dinners and can be reheated in the oven or microwave.
- The cast iron skillet helps develop a nice crust on the polenta when baking but any oven-safe skillet can be used.
