Serves 4
23 min
Beef & Vegetables on Polenta
Recipe GLPR175f90d664467a
A hearty Italian-inspired main course featuring creamy polenta topped with a savory ground beef ragù loaded with sautéed zucchini and mushrooms in a rich marinara sauce, finished with fresh Parmesan cheese.
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Ingredients
3 cups water
¾ cup cornmeal
½ teaspoon salt
1½ teaspoons olive oil, divided
1 large zucchini, quartered lengthwise then cut into 2-inch pieces
1 package (8 oz) sliced mushrooms
8 oz lean ground beef
½ cup dry white wine (optional)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 teaspoon minced garlic
1 jar (about 24 oz) marinara sauce
⅓ cup grated Parmesan cheese
Directions
Bring 3 cups of water to a boil in a large pot. Slowly whisk in the cornmeal while stirring constantly to prevent lumps. Add salt and reduce heat to low. Continue stirring frequently for 10–12 minutes, until the polenta is thick, creamy, and pulls away from the sides of the pot. Remove from heat and keep warm.
While the polenta cooks, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the zucchini pieces and cook for 4–5 minutes until lightly golden and tender-crisp, stirring occasionally. Transfer to a plate.
In the same skillet, add the remaining ½ teaspoon olive oil. Add the sliced mushrooms and sauté for 3–4 minutes until softened and any released liquid has evaporated.
Push the mushrooms to the side of the skillet. Add the ground beef and break it apart with a wooden spoon, cooking for 3–4 minutes until no pink remains (internal temperature 160°F). Drain excess fat if needed.
Add the minced garlic and fresh rosemary to the beef and cook for 30 seconds until fragrant. If using wine, pour it in and simmer for 1–2 minutes to reduce slightly.
Return the cooked zucchini to the skillet. Pour in the marinara sauce and stir well to combine. Simmer for 2–3 minutes until heated through and flavors meld.
Divide the warm polenta among four serving bowls. Top each portion with the beef and vegetable ragù, then sprinkle with Parmesan cheese. Serve immediately.
