Polenta is a dish made from ground cornmeal that’s cooked into a porridge. It makes for a great base for many meals including meatballs and shrimp. I love the versatility! Today I’m using it as the base of a casserole then smothering it in taco ingredients including ground beef, cheese and olives.
Ingredients
3 Cups of Water
1 Cup Milk
1.5 Cups Coarse Cornmeal (Coarse is important vs the finely ground)
1.5 tsp salt
1 Tablespoons Butter
½ Cup Shredded Parmesan Cheese
½ onion, diced
2 pounds Ground Beef
Taco seasoning of choice
1 4-ounce can of diced green chilis (optional)
Black Olives
Preferred cheese
Toppings: Cilantro, Diced Green Onions, Finely Shredded Cabbage, Salsa
Instructions
Preheat oven to 350 degrees F.
Bring Water and salt to a boil.
Reduce the heat and gradually whisk in the cornmeal. Keep stirring until the water has been absorbed.
Stir in the cup of milk and butter.
Stir in Parmesan.
You can adjust the saltiness and add more if you would like.
Let this cool a bit but not completely so it doesn’t get too thick and lumpy. Stir occasionally.
Grease or spray a casserole dish. Pour the polenta into this and spread it around so that it covers the base.
Cook in the oven for 15-20 minutes.
While this is baking, Brown the beef, drain if using a higher fat percentage but it saves time and the mess to buy a lean mix. Add taco seasoning of choice and continue to pan cook the meat and seasoning. Stir in diced Green Chiles if using.
Once the polenta has baked, remove it from the oven.
Layer on the cooked ground beef mixture, cheese and olives.
Return to the oven and bake for 15-20 minutes.
Remove and let stand or 5 minutes.
Serving topping options: Cilantro, Diced green onions, finely shredded cabbage, pickled radish/carrots.
