Mexican beef casserole with polenta Recipe

• 1 cup yellow cornmeal
• 3 cups water
• 2 tsp sea salt, divided (1+1)
• 2 ½ tsp Fajita seasoning, divided (½+2)
• 1 cup shredded Cheddar or Swiss cheese, divided (¼+¾)
• 1 pound beef chuck, ground
• 1 onion, chopped
• 2 yellow horn peppers, chopped
• 240 g (one can) chopped tomatoes
• 2 cups tomato puree
• ½ tsp black pepper
• 2 tbs fresh parsley, chopped

Directions

1.

Bring water and sea salt to the boil over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 2-3 minutes or until thickened.

2.

Remove from heat, and stir in ½ teaspoon Fajita seasoning and ¼ cup Cheddar or Swiss cheese. Spread cornmeal mixture into a lightly greased baking or oven proof dish.

3.

Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; transfer to a bowl with a slotted spoon.

4.

In the same skillet sauté onion and peppers in fat remaining from the meat over medium heat for 5 minutes.

5.

Return beef, add chopped tomatoes, and tomato puree; simmer, stirring often, 10 minutes. Season with sea salt and pepper and remaining 2 teaspoons of Fajita seasoning,

6.

Pour beef mixture over cornmeal crust and top with remaining ¾ cup cheese. Bake at 180°C for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.