Did you know that you could cook without a grill?
Me either until mine met its demise last weekend when the bottom rusted out, literally.
Maybe not being able to cook without a grill is an exaggeration, but it did make me realize how much I depend on my grill, especially when it comes to cooking up some of the fabulous Angus ground chuck that Brookshire’s has on sale this week. I love a good burger.
Luckily, there are so many more things to do with Angus ground chuck than shape it into patties and slap it on the grill. One of those other ways involves my other favorite cooking implement: the cast-iron skillet.
If there’s something I love as much as the grill, it’s a one-pot meal, and this almost qualifies (two is fine, too). I love having all the food groups in one cheesy, melty, delicious pan, hot and bubbling out of the oven. Serve this with a side salad (because you can never have too many veggies), and you have a complete meal.
Cheesy Beef and Polenta Skillet
1 cup plain yellow cornmeal
1 tsp salt
1/2 tsp Montreal Steak Seasoning
1 cup shredded sharp cheddar cheese, divided
1 lb ground chuck
1 medium onion, minced
1 green bell pepper, seeded and chopped
1 Tbs olive oil
2 (14.5 oz) cans petite diced tomatoes, drained
1/4 cup tomato paste
2 Tbs fresh flat-leaf parsley, chopped
Preheat oven to 350° F. Pour three cups of cold water into a large saucepan; bring to a boil. Whisk in salt and cornmeal. Reduce heat to low and simmer, stirring constantly, until thickened, about 3 minutes. Remove from the heat. Stir in steak seasoning and 1/4 cup cheddar cheese. Stir to combine. Pour polenta into a greased cast-iron skillet and spread evenly. Set aside. Brown the Angus ground chuck in another skillet until cooked through. Drain most of the grease, and set meat aside in a bowl.
Add onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables have softened but still have some crispness to them. Stir the ground beef back into the vegetable mixture. Add the tomatoes and tomato paste; stir to combine. Simmer for about 10 minutes.
Pour the meat over the polenta crust and spread evenly. Top with the remaining cheese. Bake for 30 minutes or until bubbly. Garnish with parsley, and serve immediately.
Nutritional Information: Calories Per Serving: 336, Calories from Fat: 168, Fat: 19 g (9 g Saturated Fat), Cholesterol: 55 mg, Sodium: 664 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 7 g, Protein: 18 g.
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