Tomato 'n' Chorizo Casserole with Polenta Crust cut

Updated at: Thu, 17 Aug 2023 13:53:14 GMT

Step 1

Preheat oven to 350°. Bring 3 cups water and 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 /4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11-x7-inch baking dish.

Step 2

Brown chorizo (remove casings) 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.

Step 3

Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes.

Step 4

Pour chorizo mixture over cornmeal crust.

Step 5

Sprinkle with remaining 4 cup cheese.

Step 6

Bake at 350° for 30 minutes or until bubbly.

Step 7

Sprinkle casserole with

Step 8

parsley just before serving.

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