I know this
isn't the most beautiful picture of food, but it really was good! Its loaded with fresh green beans and zucchini. The veggie filled meat sauce tops a yummy creamy
Parmesan polenta. I have tried
polenta with my family several ways and they did not like it, but this time around...everyone ate it. Carl even said it was
OK. I love
polenta, so
I'm happy to have found a way to get it into the rotation. I got this from this month's
Everyday with Rachael Ray magazine.
The next day, I took the meat and veggie mixture and minced it all up with a food chopper, into a pulp pretty much. Then I froze it into 1/2 cup servings in freezer bags. Its so easy to grab a bag and thaw it in warm water. Its thawed by the time you have pasta or rice cooked and makes for an easy, healthy, veggie packed meal for kids.
Beefy
Polenta and Veggie Pie (adapted from Rachael Ray)
2 tablespoons extra-virgin olive oil |
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| One small zucchini, thinly sliced
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| 1 onion, chopped |
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| 1 1/4 pounds ground beef |
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| Salt and pepper |
One 14.5-ounce can crushed fire-roasted tomatoes |
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| 1 cup instant polenta |
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| 1/2 cup half and half
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| 1/2 cup grated Parmesan cheese, plus more for sprinkling |
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| One 10-ounce package frozen green beans, thawed and drained
In a large skillet, heat the olive oil over medium-low heat. Add the onion and zucchini and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.
2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the half and half, Parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish. 3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more Parmesan.
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