Tomato And Beef Casserole With Polenta Crust

• 1 teaspoon salt
• 1 cup plain yellow cornmeal
• 1/2 teaspoon McCormick's Montreal Brand steak seasoning
• 1 cup sharp cheddar cheese
• 1 lb ground chuck
• 1 cup chopped onion
• 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
• 1 tablespoon olive oil
• 2 (14 1/2 ounce) cans of petite diced tomatoes, drained
• 1 (6 ounce) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350.
2. Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium 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 of cheddar cheese.
5. Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish.
6. Brown ground chuck in a large non-stick 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. Saute onion and zucchini in hot oil in skillet 5 minutes or until crisp tender.
8. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes.
9. Pour beef mixture over cornmeal crust.
10. Sprinkle with remaining 3/4 cup of cheese.
11. Bake at 350 for 30 minutes or until bubbly.
12. Sprinkle casserole with parsley just before serving.

salt, cornmeal, cheddar cheese, ground chuck, onion, zucchini, olive oil, tomatoes, tomato paste, flatleaf

Taken from www.food.com/recipe/tomato-and-beef-casserole-with-polenta-crust-366548 (may not work)