Tomato' n' Beef Casserole with Polenta Crust

Ingredients

1 teaspoon salt		1 medium zucchini, cut in half lengthwise and sliced
1 cup plain yellow cornmeal		1 tablespoon olive oil
1/2 teaspoon Montreal steak seasoning		2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 cup shredded sharp Cheddar cheese, divided		1 (6-oz.) can tomato paste
1 pound ground chuck		2 tablespoons chopped fresh flat-leaf parsley
1 cup chopped onion

Prep: 20 min Total:

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1
Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1⁄4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
2
Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
3
Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3⁄4 cup cheese.
4
Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

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