Polenta Pie

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 6-ounce package portobello mushroom caps, cut into cubes
• 1 onion, chopped
• 1-1/4 pounds ground beef or turkey
  
• Salt and pepper
• One 14.5-ounce can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more for sprinking
• One 10-ounce package frozen green beans, thawed and drained

Make it your own
Serve the beef mixture over couscous, pasta or rice.

Directions:

1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.

2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.

3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.