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Beef-and-Vegetable Polenta Pie

Beef-and-Vegetable Polenta Pie

Nutrition Facts
  • cal. (kcal) 373
Beef-and-Vegetable Polenta Pie
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 21 mins
  • Carb Grams Per Serving: 27

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound lean ground beef
  • 1 onion, minced
  • 1 zucchini, minced
  • 1 carrot, minced
  • 1 celery stalk, minced
  • 1 garlic clove, minced
  • 1/2 red bell pepper, minced
  • 1/2 green bell pepper, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 cup tomato salsa
  • 1/2 cup frozen or fresh corn kernels (optional)
  • 2 tablespoons ketchup
  • 1/2 teaspoon salt
  • 9 ounces ready-made polenta, diced
  • 1/3 cup shredded pepper Jack cheese

Directions

  1. Preheat the oven to 400 degrees. In a large cast-iron skillet, warm 1 teaspoon of the olive oil over medium-high heat. Add the beef and brown, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Wipe skillet with a paper towel.
  2. Add the remaining olive oil and the onion, zucchini, carrot, celery, garlic, and red and green peppers to the skillet; saute until vegetables begin to soften, 5 minutes. Add the chili powder, cumin and cinnamon and saute 1 minute.
  3. Stir beef, salsa and the corn (if using) and ketchup into vegetables; season with the salt.
  4. Scatter the polenta over beef mixture and sprinkle the pepper Jack cheese over the top. Bake until polenta is heated and cheese is golden-brown, about 7 to 10 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 373 cal., 20 g total fat (8 g sat. fat), 27 g carb. (6 g fiber), 23 g pro.

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