Skillet Beef and Corn with Crispy Polenta Top
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- ·corn
- 1 cupbeef broth
- 2 tablespoontomato paste
- ¾ cupcornmeal
- 2 cupwhole milk
- 2 tablespoonbutter
- ·salt
- ·black pepper
- ½ teaspoonpaprika
- ½ cupcheddar cheese (optional, for finishing)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Measure 2 cups fresh or frozen corn.
Method
- 01
Heat a large oven-safe skillet over medium-high heat. Add ground beef and cook 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess fat if needed.
- 02
Add onion and garlic, cooking 2 minutes until fragrant. Stir in tomato paste and cook 1 minute.
- 03
Pour in beef broth and add corn. Bring to a simmer, then reduce heat to low and simmer 5 minutes. Season with salt, pepper, and paprika. Taste and adjust.
- 04
While the beef mixture simmers, bring milk and butter to a gentle boil in a separate pot over medium heat. Slowly whisk in cornmeal in a thin stream, stirring constantly to avoid lumps. Keep stirring 3–4 minutes until thick and smooth. Season with salt and pepper.
- 05
Spread the polenta evenly over the beef and corn mixture in the skillet. If using cheese, sprinkle it over the polenta.
- 06
Transfer the skillet to a 400°F oven and bake 12–15 minutes, until the polenta top is lightly golden and set. Let rest 3 minutes before serving.
Spice Tips
For warmth, add a pinch of cayenne or red pepper flakes to the beef mixture in step 2. For extra depth, use half beef broth and half beef stock, or add a splash of Worcestershire sauce.
Leftover polenta and beef can be refrigerated and reheated gently in a 325°F oven. You can also make this stovetop by spooning polenta dollops over the beef mixture instead of spreading it; reduce final cook time to 3–5 minutes on low heat.