Tomato 'n' Beef Casserole With Polenta Crust

Ingredients

• 2 tablespoons flat-leaf parsley fresh chopped
• 1 pound ground beef 
• 0.5 teaspoon steak seasoning 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 29 oz canned tomatoes diced drained canned
• 1 teaspoon salt 
• 4 oz sharp cheddar cheese shredded divided
• 6 oz tomato paste canned
• 1 cup cornmeal plain yellow
• 1 medium zucchini sliced cut in half lengthwise and ( 2 cups)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat.
3. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened.
4. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese.
5. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
6. 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.
7. Saut 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.
8. Pour beef mixture over cornmeal crust.
9. Sprinkle with remaining 3/4 cup cheese.
10. Bake at 350 for 30 minutes or until bubbly.
11. Sprinkle casserole with parsley just before serving.
12. Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sauting 1 medium-size green bell pepper, chopped, with onion in Step