Beef Polenta Pie

• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) package portabella mushroom caps, cut into cubes
• 1 onion, chopped
• 1 14 lbs ground beef
• salt and pepper
• 1 (14 1/2 ounce) cancrushed fire-roasted tomatoes
• 1 cup instant polenta
• 12 cup heavy cream
• 12 cup grated parmesan cheese, plus more
• parmesan cheese, for sprinkling
• 1 (10 ounce) package frozen green beans, thawed and drained

1. In a large skillet, heat the olive oil over medium-low heat.
2. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes.
3. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes.
4. Stir in the tomatoes, lower the heat and simmer.
5. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil.
6. Whisk in the polenta until thickened, about 3 minutes.
7. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.
8. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes.
9. Season with salt and pepper.
10. Spoon the mixture over the polenta and top with more parmesan.

extra virgin olive oil, portabella mushroom caps, onion, ground beef, salt, tomatoes, instant polenta, heavy cream, parmesan cheese, parmesan cheese, green beans

Taken from www.food.com/recipe/beef-polenta-pie-330328 (may not work)