Beef - Polenta Pie

I am finally starting to feel creative in my kitchen again. Being a new mom is hard whether you stay at home or work outside the home there are challenges all around. Now that our sweet girl is 12 months old I feel like I am carving out a new routine in life and finding my way back into the kitchen where I love to be creative. I was craving polenta the other night and just went onto a google search knowing that I had green beans and ground beef to use up in the freezer. Here is a great one I found with my modifications.

ingredients

• 2 tablespoons extra-virgin olive oil

• 1 6 ounce package  portobello mushroom caps, cut into cubes

• 1 onion, chopped

• 1 1/4 pounds ground beef

• Salt and pepper

• 1 14 1/2 ounce can  crushed fire-roasted tomatoes

• 1 cup instant polenta

• 1/2 cup heavy cream

• 1/2 cup grated parmesan cheese, plus more for sprinking

• 1 10 ounce package  frozen green beans, thawed and drained

directions

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