Side Pannel
Beef and Polenta Casserole
Ingredients List
- 1/2 lb Small onion; peeled
- 1 tb Olive oil
- 2 c Milk
- 2/3 c White cornmeal
- 1 1/2 ts Fresh ground black pepper
- 1 lg Egg
- 1 1/2 lb Beef round; cut in 1-inch
- -cubes
- 1/4 lb Mushroom; small
- 2 Cloves garlic; sliced
- 1 1/2 c Water
- 1 tb All-purpose flour
- 1 ts Dijon mustard
- 1/2 c Olives; small, pitted
- 1 tb Capers
- 1/4 c Cheddar cheese; shredded
- 2 tb Parmesan cheese; grated
Directions
Several hours or the day before serving, prepare polenta triangles. Grease
a 9-inch-square baking pan. Finely chop 2 onion. In 2-quart saucepan, saute
chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil,
then stir in cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Heat polenta
mixture to boiling over medium heat, stirring occasionally. Reudce heat to
low, cover, and cook without stirring for 5 minutes.
In small bowl, lightly beat egg. Gradually stir a little of the hot polenta
into the gg; then stir the egg-and-polenta mixture into the pot of polenta.
Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread
to make surface level. Cool to room temperature on wire rack. Cover and
refrigerate until firmseveral hours or overhight.
Three hours before serving, prepare beef filling: Heat oven to 350øF. In
large skillet, heat remaining oil. Saute beef cubes, half at a time, until
well browned on all sides. Remove beef cubes to 1 1/2-quart casserole or
souffle dish as browned.
In same skillet, saute remaining 6 onion, the mushrooms, and garlic until
golden. Remove to casserole and toss with beef.
Carefully add 1 cup water to skillet; heat to boiling. In cup or small
bowl, stir together remaining 1/2 cup water, the flour, mustard, the
remaining 3/4 tsp. salt, and 1/4 tsp. pepper. Stir into boiling water in
skillet to make sauce. Cook, stirring to loosen browned-on bits, until
thickened. Stir in olives and capers. Pour sauce over beef mixture in
casserole. Cover and bake
1 1/2 hours.
With sharp knife, cut polenta into 4 1/2-inch squares; cut squares
diagonally in half to make 8 triangles. Remove lid from casserole; arrange
polenta triangles, spoke-fashion, on top of beef mixture. Sprinkle with
cheeses.
Bake casserole, uncovered, 30 minutes longer or until beef is tender and
polenta triangles are browned on edges. Serve from casserole.
a 9-inch-square baking pan. Finely chop 2 onion. In 2-quart saucepan, saute
chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil,
then stir in cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Heat polenta
mixture to boiling over medium heat, stirring occasionally. Reudce heat to
low, cover, and cook without stirring for 5 minutes.
In small bowl, lightly beat egg. Gradually stir a little of the hot polenta
into the gg; then stir the egg-and-polenta mixture into the pot of polenta.
Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread
to make surface level. Cool to room temperature on wire rack. Cover and
refrigerate until firmseveral hours or overhight.
Three hours before serving, prepare beef filling: Heat oven to 350øF. In
large skillet, heat remaining oil. Saute beef cubes, half at a time, until
well browned on all sides. Remove beef cubes to 1 1/2-quart casserole or
souffle dish as browned.
In same skillet, saute remaining 6 onion, the mushrooms, and garlic until
golden. Remove to casserole and toss with beef.
Carefully add 1 cup water to skillet; heat to boiling. In cup or small
bowl, stir together remaining 1/2 cup water, the flour, mustard, the
remaining 3/4 tsp. salt, and 1/4 tsp. pepper. Stir into boiling water in
skillet to make sauce. Cook, stirring to loosen browned-on bits, until
thickened. Stir in olives and capers. Pour sauce over beef mixture in
casserole. Cover and bake
1 1/2 hours.
With sharp knife, cut polenta into 4 1/2-inch squares; cut squares
diagonally in half to make 8 triangles. Remove lid from casserole; arrange
polenta triangles, spoke-fashion, on top of beef mixture. Sprinkle with
cheeses.
Bake casserole, uncovered, 30 minutes longer or until beef is tender and
polenta triangles are browned on edges. Serve from casserole.
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