1 pound ground beef chuck
½ cup chopped onion
½ cup chopped green bell pepper
1 (15-ounce) can kidney beans, drained
1 (14 ½-ounce) can Mexican-style stewed tomatoes
1 (16-ounce) tube prepared polenta*, cut into ¼-inch-thick slices
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
Chopped fresh cilantro or parsley (optional)
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COMBINE ground beef, onion and bell pepper in a large skillet over medium-high heatr; cook until beef is browned, about 5 minutes, breaking it up with spoon. Drain well. Stir in beans and tomatoes and cook, stirring occasionally, until mixture is thickened, about 10 minutes longer.
PREHEAT oven to 375°F.
COAT 1 ½-quart baking dish with cooking spray. Line bottom and sides of dish with some of polenta slices, leaving enough to cover top. Spoon in beef mixture, then sprinkle with cheese. Top with remaining polenta slices.
BAKE for 25 minutes, or until lightly browned and bubbly. Let stand for 10 minutes before serving. Sprinkle with cilantro or parsley, if desired.
*Find prepared polenta in produce section of supermarket.
This is a go-to recipe for me. So delicious. I omit the polenta and serve by itself, or mixed with elbow macaroni, or with cornbread on the side.
I made this tonight. My husband doesn't like polenta, so I cooked it without polenta and served over rice. Delicious!
I loved this. I'm a huge fan of polenta and for this recipe, I made my own. It's very easy to do and I was able to actually cut a piece to fit the bottom and top of my casserole. More polenta coverage, more happy mouth. I also added a can of corn just b/c my kids love it, though I wouldn't say that's necessary given the polenta. I used plain diced tomatoes with a small can of jalapenos and I thought it tasted delicious.
This is a staple for us now. I'd give it 10 stars if we could!