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
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)
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.
