Free Recipe Beef and Polenta Casserole
Recipe Type: Free Beef Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Beef and Polenta Casserole Recipe
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
Beef and Polenta Casserole Preparation
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 firm–several 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. NOTES : Start this recipe in the morning or the day before serving. Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 2, 1998
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