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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 6 | ounces | Mushrooms, portabella, raw | 1 | medium (2-1/2" dia) | Onion chopped | 1 | pound | extra lean ground beef | 1 | dash | salt | 1 | dash | black pepper | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | cup | cornmeal | 1/2 | cup | milk, lowfat, fluid, 1% milkfat, with added vitamin A | 2 | ounces | Cheese, parmesan, shredded | 1 | can (303 x 406) | green beans,canned (15oz), drained |
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Steps
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Sequence
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Step
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| | 1 | In a large skillet, heat the olive oil over medium heat. Add the mushrooms and onions and cook, stirring until softened,m about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring until browned, 4-5 minutes. Stir in the tomatoes, lower the heat and simmer. | | 2 | In a medium saucepan, bring 3 cups water and 3/4 tsp sale to a boil. Whisk in the cornmeal until thickened, about 3 minutes. Whisk in the milk, parmesan and 1/4 tsp 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. |
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