Italian Beef Casserole With Polenta Crust

• 1 teaspoon salt
• 1 cup plain yellow cornmeal
• 1/2 teaspoon Montreal steak seasoning
• 1 cup (4 oz.) shredded Italian six-cheese blend, divided
• 1 pound Italian sausage
• 1 cup chopped onion
• 1 medium-size green bell pepper, chopped
• 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
• 1 tablespoon olive oil
• 2 (14 1/2-oz.) cans petite diced tomatoes, drained
• 1 (6-oz.) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350u0b0. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
2. Brown Italian sausage 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.
3. Saute onion, bell pepper, and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in sausage, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour sausage mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
4. Bake at 350u0b0 for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

salt, cornmeal, montreal steak seasoning, italian sixcheese, italian sausage, onion, green bell pepper, zucchini, olive oil, tomatoes, tomato paste, flatleaf

Taken from www.myrecipes.com/recipe/italian-beef-casserole-with-polenta-crust (may not work)