Recipes
Beef Polenta Pie (gluten free, egg free)
By: Nancy
(gluten free, egg free)
Details
- Prep Time:
15 min - Cook Time:
10 min - Ready In:
25 min
Servings: 4 servings
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 ounce Portobello Mushroom Caps Cut into cubes
- 1 Onion Chopped
- 1 1/4 pounds Ground Beef (or Turkey)
- Salt and Pepper
- 1 14.5 ounces Can of Fire Roasted Tomatoes
- 1 cup Instant Polenta
- 1/2 cup Heavy Cream
- 1/2 cup Grate Parmesan Cheese
- 10 ounces Green Beans
Directions
- In a medium saucepan, bring 3 cups of water and a pinch of salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesean and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.
- In a large skillet, heat the olive oil over medium low heat. Add the mushrooms and onion and cook, stirring until softened. Add the beef, season with salt and pepper and cook over medium high heat until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.
- Stir the green beans into the beef mixture and cook over medium high heat, stirring until warmed through, about 2 minutes. Spoon the mixture over the polenta and top with more parmesan or mozzarella.
- Bake in 350° oven for 10 minutes until set and cheese is melted.
can this polenta recipe be made using something other than cream? do you think rice milk or hemp milk will work?
My family LOVES this one. Polenta is a great GF ingredient that I had never used until going GF. You could also use rice as the base for this if you can't eat corn.
Kim- I would think that would work just fine to use a different type of milk!