Corn casserole with beef

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 482, total fat 29 G., saturated fats 11 G., proteins 36 G., carbohydrates 11 G., fiber - G., cholesterol 117 mg, sodium 1227 mg, sugar - G.

If you're here at this time of year, when the corn fields are basking in the sun and the kernels are ripening on the cob, then this dish is for you. Try the milky corn on a cloud of polenta, paired with stewed meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500 gr. chilled polenta, cut into 12 pieces
2 tbsp (30 g) butter
4 ears of corn, kernels removed
4 green onions, chopped
3 - 4 tbsp. beef chili in a slow cooker
1.5 tbsp. grated Monterey cheese (about 170 gr.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, polenta, beef, pepper jack cheese, Monterey Jack cheese, green onions

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Melt the butter in a skillet over medium heat. Add the corn and 1/2 teaspoon of salt and cook for 5-6 minutes. Add the green onions and cook until softened, about 1 minute. Spread the chili over the bottom of an 8-inch square casserole. Next, layer the cheese and corn.

Top with polenta, then sprinkle with the remaining corn and cheese. Bake until heated through and the cheese is golden brown, about 20 minutes. Let stand for 5-10 minutes before serving.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick main courses / Simple casserole recipes / Main courses / Casseroles / Meat / / Food Network - recipes

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