Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ½ cups coarse polenta (or yellow cornmeal)
- 4 cups water + 2 cups whole or 2% milk
- 3 tbsp unsalted butter, plus more for greasing
- 1 tsp fine sea salt (for polenta), plus more to taste
- ¾ cup freshly grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1 rib celery, finely diced (optional)
- 1 lb (450 g) ground beef (85–90% lean)
- 2 tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil or Italian seasoning
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 bay leaf
- Fresh parsley or basil, chopped (for garnish)
- Freshly ground black pepper
Do This
- 1. Preheat oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
- 2. Sauté onion, carrot, celery, and garlic in olive oil until soft. Add ground beef, cook until browned, then stir in tomato paste, tomatoes, herbs, salt, and pepper. Simmer 15–20 minutes.
- 3. While sauce simmers, bring water, milk, salt, and butter to a gentle boil. Whisk in polenta and cook over low heat, stirring often, until thick and creamy, 15–20 minutes. Stir in half the Parmesan.
- 4. Spread hot polenta evenly in the prepared baking dish. Top with the beef-tomato sauce.
- 5. Sprinkle mozzarella and remaining Parmesan over the top. Drizzle lightly with olive oil if desired.
- 6. Bake 18–22 minutes, until bubbling and the cheese is golden-brown in spots.
- 7. Rest 10 minutes, garnish with chopped parsley or basil, slice into squares, and serve warm.
Why You’ll Love This Recipe
- Cozy and hearty: creamy polenta and rich beef sauce baked together under a cheesy Parmesan crust.
- Family-friendly comfort food that feels special enough for guests.
- Flexible: easy to tweak with different cheeses or vegetables, and great for using pantry staples.
- Make-ahead friendly and perfect for leftovers that reheat beautifully.
Grocery List
- Produce: 1 medium yellow onion, 2 garlic cloves, 1 small carrot, 1 rib celery (optional), fresh parsley or basil (for garnish)
- Dairy: Milk (whole or 2%), unsalted butter, Parmesan cheese (block or pre-grated), mozzarella cheese
- Pantry: Coarse polenta (or yellow cornmeal), olive oil, crushed tomatoes (28 oz / 800 g can), tomato paste, dried oregano, dried basil or Italian seasoning, dried thyme, red pepper flakes, bay leaf, salt, black pepper
Full Ingredients
For the Creamy Baked Polenta Base
- 1 ½ cups coarse polenta (or medium-ground yellow cornmeal)
- 4 cups water
- 2 cups whole or 2% milk
- 3 tbsp unsalted butter, plus extra for greasing the dish
- 1 tsp fine sea salt (or ¾ tsp table salt), plus more to taste
- ½ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
For the Tomato-Herb Beef Sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 small carrot, finely diced
- 1 rib celery, finely diced (optional but recommended)
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (85–90% lean)
- 1 tsp fine salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil or Italian seasoning
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional, for gentle heat)
- 1 bay leaf
For the Cheesy Parmesan Crust
- ½ cup freshly grated Parmesan cheese (in addition to the ½ cup in the polenta)
- 1 cup shredded mozzarella cheese
- 1–2 tsp olive oil, for drizzling on top (optional, for extra browning)
For Serving (Optional)
- 2–3 tbsp chopped fresh flat-leaf parsley or basil
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your baking dish
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
Grease a 9×13-inch (23×33 cm) baking dish generously with butter. This not only prevents sticking, but also adds a subtle buttery flavor to the edges of the polenta. Set the dish aside while you prepare the beef sauce and polenta.
Step 2: Sauté aromatics and brown the beef
Place a large skillet or sauté pan over medium heat. Add the olive oil. When it shimmers, add the diced onion, carrot, and celery (if using). Cook, stirring often, until the vegetables are softened and starting to turn lightly golden at the edges, about 6–8 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant. Crumble in the ground beef, breaking it up with a wooden spoon. Season with 1 tsp salt and ½ tsp black pepper. Cook, stirring and breaking up the meat, until it is no longer pink and has a few browned bits, about 5–7 minutes. If there is a lot of excess fat, spoon off a bit, leaving about 1–2 tablespoons in the pan for flavor.
Step 3: Build and simmer the tomato-herb sauce
Stir the tomato paste into the beef mixture and cook for 1–2 minutes to caramelize it slightly; this deepens the flavor. Pour in the crushed tomatoes and stir to combine.
Add the dried oregano, dried basil or Italian seasoning, dried thyme, red pepper flakes (if using), and the bay leaf. Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce simmer, uncovered, for 15–20 minutes, stirring occasionally, until thickened and rich. Taste and adjust seasoning with more salt and pepper as needed. Turn off the heat and remove the bay leaf.
Step 4: Cook the creamy polenta
While the sauce is simmering, start the polenta. In a large saucepan, bring the water and milk to a gentle boil over medium-high heat. Add 1 tsp salt and 3 tbsp butter, stirring until the butter melts.
Slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps. Reduce the heat to low so the mixture is just barely bubbling. Cook, stirring frequently with a whisk or wooden spoon, until the polenta is thick, creamy, and pulls away slightly from the sides of the pan, about 15–20 minutes. If it becomes too thick or sputters aggressively, lower the heat further and whisk in a splash of hot water or milk.
When the polenta is tender and creamy, remove it from the heat. Stir in ½ cup Parmesan cheese. Taste and adjust seasoning with additional salt and black pepper if needed.
Step 5: Assemble the casserole
Working while the polenta is still hot and pourable, immediately spread it into the prepared baking dish. Use a spatula to smooth it into an even layer, pressing it gently into the corners.
Spoon the hot tomato-herb beef sauce evenly over the polenta. Use the back of the spoon to spread it into a uniform layer, covering the polenta completely so it does not dry out in the oven.
Step 6: Add the cheesy Parmesan crust and bake
In a small bowl (or directly over the casserole), sprinkle the shredded mozzarella evenly over the beef layer. Then sprinkle the remaining ½ cup Parmesan cheese over the top. If you like a deeper golden crust, drizzle 1–2 teaspoons of olive oil very lightly over the cheese.
Transfer the dish to the preheated oven and bake for 18–22 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and golden-brown in spots. If you want extra color, you can broil it for an additional 1–2 minutes, watching closely to prevent burning.
Step 7: Rest, garnish, and serve
Remove the casserole from the oven and let it rest on a cooling rack for 10 minutes. This resting time allows the layers to settle slightly so the casserole slices more neatly, while still staying wonderfully creamy.
Sprinkle chopped fresh parsley or basil over the top for a burst of color and freshness. Cut into squares and serve warm, making sure each portion gets plenty of creamy polenta, hearty beef sauce, and browned cheesy crust. This is delicious on its own, or with a simple green salad alongside.
Pro Tips
- Prevent lumpy polenta: Whisk constantly while slowly streaming in the dry polenta. Once it starts to thicken, switch to a sturdy spoon and keep stirring regularly.
- Control the sauce thickness: If your tomato-beef sauce seems too thick, add a splash of water or broth. If it is too thin, simmer a bit longer until it coats the back of a spoon.
- Use freshly grated cheese: Freshly grated Parmesan and mozzarella melt and brown better than pre-shredded cheese, which is often coated with anti-caking agents.
- Make it ahead-friendly: You can make the sauce and polenta up to a day ahead, assemble, cover, and refrigerate. Add 10–15 minutes to the bake time if baking straight from the fridge.
- Avoid dry polenta: Do not overbake. Remove the casserole once the cheese is nicely browned and the edges are bubbling; overbaking can cause the polenta layer to firm up too much.
Variations
- Vegetable boost: Add finely diced bell pepper, mushrooms, or zucchini to the onion-carrot mixture for extra veggies and flavor.
- Spicy Italian twist: Swap part or all of the ground beef for Italian sausage, and increase the red pepper flakes for more heat.
- Cheese swap: Try a mix of mozzarella and provolone, or add a handful of shredded fontina or cheddar to the topping for a different flavor profile.
Storage & Make-Ahead
Let the casserole cool to room temperature, then cover tightly.
Refrigerator: Store in the fridge for up to 3–4 days. Reheat individual portions in the microwave, or rewarm the whole dish (covered with foil) in a 350°F (175°C) oven for 20–25 minutes, until heated through.
Freezer: This casserole freezes well. Cool completely, wrap tightly in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 350°F (175°C), covered, for 30–35 minutes, uncovering for the last 10 minutes to refresh the crust.
Make-ahead: You can assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge at 400°F (200°C), adding about 10–15 minutes to the bake time.
Nutrition (per serving)
Approximate values for 1 of 6 servings: Calories: 610; Protein: 29 g; Carbohydrates: 46 g; Fat: 32 g; Saturated Fat: 16 g; Fiber: 4 g; Sodium: 960 mg; Sugar: 8 g. Actual values will vary based on specific ingredients and brands used.
