Cooking Polenta Recipe

Mexican Beef and Polenta Bake (Beef Stroganoff?)

It is starting to get mighty nippy in Dunedin, NZ. Although not quite here yet, winter is certainly around the corner and I am all about hearty, warming food right now. This beef and polenta bake is just what I am craving. The polenta topping is deliciously crunchy while the beef sauce is deep and rich in tomato flavour. The fact that it is dripping in cheese doesn’t hurt either.

You can create one large casserole, or have fun making individual servings in small ramekins. I had these cute little stoneware dishes so I made a serving of spicy, cheesy heaven for each member of the industrial design team. The original recipe calls for red kidney beans, but black beans would work equally well. I went ahead and used both as it stretched the meal a little further and I like the earthy, slightly sweet flavour the black beans contributed.

Serve it up piping hot from the oven with a side of sour cream or some freshly made guacamole (or both).

Ingredients (serves 6-8)

For the polenta

5 cups water
1 ¼ cups polenta
50g butter
¾ cup parmesan cheese, grated
1 tbsp fresh rosemary, finely chopped
Salt and pepper to taste

Mexican beef sauce

2 tbsp olive oil
1 large onion, finely diced
4 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary, chopped
1 tbsp fresh or 1 tsp dried thyme
800 g top quality beef mince
2 x 400g cans tomatoes
1/3 cup tomato paste
1 x 400g can red kidney (or black) beans, rinsed and drained
1 tsp ground chilli
1 tsp ground coriander
1 tsp ground cumin
½ tsp dried oregano
1 tsp sugar (optional)
Salt and pepper to taste

Topping

¾ cup mozzarella cheese, grated
1 tbsp fresh or 1 tsp dried rosemary, chopped

Method

For the polenta

When making polenta it is important to whisk continuously to keep it smooth and creamy. Once cooked the polenta will begin to pull away from the sides of the pot. This is the time to add all your fats, herbs and seasonings before turning out onto a tray to cool.

1. Bring the water to boil in a large pot. Whisk in the polenta handful at a time.
2. Reduce heat and simmer, whisking constantly until the polenta has the consistency of porridge. This will take around 20 minutes.
3. Remove from heat and add the butter, parmesan, rosemary, salt and pepper. Mix to combine.
4. Pour the polenta mix out into a greased shallow tray, spreading to an even thickness of around 2.5cm.
5. Set aside and leave to cool while you prepare the beef sauce.
6. Pre heat oven to 175 ºC on Bake

Mexican beef sauce

1. Heat olive oil in a large, deep pan and add the onions, garlic, rosemary and thyme. Sauté until onions are soft.
2. Add beef mince and brown, mixing well so it doesn’t clump. Cook for around 20 minutes.
3. Add the tomatoes, tomato paste, kidney beans, spices, sugar, salt and pepper. Mix through until well combined and simmer for 15 minutes.
4. While the sauce is simmering, use a cookie-cutter to cut cooled polenta into rounds approx 5cm in diameter. You can experiment with other shapes too.

To assemble

1. Pour the beef sauce into a casserole dish and lay the polenta shapes in an overlapping pattern on top.
2. Sprinkle with mozzarella cheese and fresh rosemary and bake for between 20 and 30 minutes – until the top is golden brown and the meat sauce is bubbling up around the edges of the topping.

Serve hot with sour cream and fresh guacamole.

For more food recipes and kitchen appliances by Fisher & Paykel visit the website.

About the Author

At Fisher & Paykel Kitchen we want to inspire, share our recipes and impart knowledge.  Each member of our team brings to the table their own unique perspective on food, influenced by different flavours, shaped and moulded by our varying experiences and backgrounds.  Please feel free to visit our kitchen.

 

Episode #33 – Polenta Pasticciata – Italian Cooking

 

Cooking Polenta

Cooking: Mediterranean Diet Plan Recipe – The Cuisse Daube de Canard

Daubes, or long-cooked stews, are common throughout the province and in the field of Wonderful. Beef and lamb are typically used, but so are sports and chickens. This recipe is from Franck Cerutti, owner-chef of Don Camillo Good cook, cooking authentic neighborhood which is presented in a refined but not sissified type. Accompanying or serving polenta gnocchi tossed with butter and Parmigiano Reggiano.

Elements needed:

ten duck legs

Extra virgin olive oil

Butter

forty-one carrots, diced

2 onions, chopped

four shallots, chopped

forty-one stalks celery, diced

one tablespoon flour

1 (750 milliliter) bottle dry red wine

two to three sprigs fresh thyme

a few sprigs of rosemary with three clean

a couple of bay leaves

2 sprigs fresh thyme

half dozen juniper berries

Salt

Freshly ground pepper

a tablespoon glace de viande, optional

Process:

o Cut duck legs in 50 percent of the length. Place a lot of oil and butter in large heavy-bottomed cooking and eating progressively in batches, turning often until lightly brown on all sides.

o Bring all the pieces of roast duck pot. Including carrots, onions, shallots and celery. Improvement of heat and prepare dinner five minutes, stirring often.

o Flip all components of the pan colander. Drain five to 10 minutes. Space key components in terracotta or glass baking dish that can be covered. Sprinkle flour over components and stir until eventually it disappears. Like wine, thyme, rosemary, bay leaf and juniper berries. Seasonal style with sodium and pepper. Cover tightly and bake at 325 degrees, without lifting cover, a few hours.

o In daube is complete, stir glace de viande. Serve three sections per individual. There are two items left over for those who want seconds.

o Tends to make six servings.

Each serving contains about:

658 energy;

206 mg sodium;

93 mg cholesterol;

fifty-two extra fat grams;

13 grams carbohydrates;

thirteen grams protein;

.82 Grams fiber. More info of Mediterranean diet and Mediterranean Diet Plan Recipe – The cuisse Daube de canard

About the Author

Adminstrator

Can I substitute regular grits and / or quick cooking grits for polenta?

The quick-cooking pearl barley in a soufflé recipe. I do not want to buy them, because I had Never use them for something else. The recipe begins with sautéing onion and leek, and then you mix in 1 1 / 4 cup milk, salt and 1 / 2 cup of kernels, and cook until thick, across five minutes.

According to these regular litter needs 30-40 minutes cooking. http://southernfood.about.com/cs/gritsrecipes/ht/cook_grits_ht.htm Grits are a favorite dish grain in the South, and are usually eaten as a breakfast dish. Here are the instructions for basic boiled grits. Difficulty: Easy Time Required: 45 minutes Learn How: In a 3 – to 4-quart saucepan, bring 4 1 / 2 cups water seasoned with 1 teaspoon salt to a boil. Slowly stir in 1 cup of regular grits (not instant). Continue stirring and reduce heat to low. Cooking for 30 to 40 minutes, stirring frequently to prevent scorching.

A Time for books and baking Paul LeClerc, president of the New York Public Library, focuses on books and baking bread on Sunday.

Cooking Polenta – Easy Polenta Recipe

Cooking Polenta – Thanksgiving Recipe Polenta Fries

Cooking Campfire….

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Pass The Polenta $19.2 Pass The Polenta

Food Merchants Polenta - Traditional Italian - 12 Packages (18 oz ea) $46.68 Polenta - Traditional Italian. Fat free. Organic! Wheat free. Gluten free. History of Polenta: In Italy, Polenta is a versatile alternative to pasta, bread or rice, and is especially suited for meat dishes that have plenty of sauce. In northern Italy, it's as popular as pasta in the south. Traditionally, the first cooking step required stirring for 40-45 minutes in a copper kettle over a hot fire. Pre-cooked Polenta eliminates this tedious chore, while preserving Polenta's ancient Italian heritage. Ready to heat and serve. USDA Organic. Certified organic by Quality Assurance International (QAI). function openGCBalance() {var url = 'http://www2.meijer.com/nutrition/nutrition.aspx?UPC=65920110201'; openWindow(url, 700, 450);} function openWindow(address, width, height, resizable, scrollbars) {if(!scrollbars) { scrollbars = "yes"; } if(!resizable) { resizable = "no"; } var newWindow = window.open(address, 'Popup_Window', 'width=' + width + ',height=' + height + ',toolbar=no,location=no,directories=no,status=no,menubar=no,scrollbars=' + scrollbars + ',resizable=' + resizable); newWindow.focus();}

igourmet 1.1-lb. Instant Polenta $3.99 Instant Polenta

Zuppe Risotti Polenta $14.36 Zuppe Risotti Polenta

Pizza, Pasta, And Polenta $7.98 Pizza, Pasta, And Polenta

On Cooking: $92.96 On Cooking

Cooking $26.39 Cooking

Cooking With Love, Italian Style $9.98 A collection of more than 200 old country Italian dishes from the family of the ""Love Chef"" includes Aunt Ida's Meatballs with Capers, Uncle Tony's Lentil Soup, and Mother Anthony's Soul-Satisfying Polenta with Sauce, as well as chapters on pasta and desserts.