Tomato ’N’ Beef Casserole with Polenta Crust

southernliving.com

Beth Holstein

1 teaspoon salt

1 cup plain yellow cornmeal

½ teaspoon Montreal steak seasoning

1 cup (4 oz.) shredded sharp Cheddar cheese, divided

1 pound ground chuck

1 cup chopped onion

1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)

1 tablespoon olive oil

2 (14 ½-oz.) cans petite diced tomatoes, drained

1 (6-oz.) can tomato paste

2 tablespoons chopped fresh flat-leaf parsley

Directions at southernliving.com

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