Mexico meat and polenta bake (beef stroganoff?)
It is starting to get flexible, powerful in Dunedin, New Zealand. Although it is not here However, winter is definitely just around the corner and I am quite cordial, warm food right now. The beef and baked polenta is just what I'm craving. Polenta stuffing is deliciously crunchy while the meat sauce is deep and rich flavor of tomatoes. The fact that drips into the cheese does not hurt either.
You can create a large saucepan, or have fun making individual portions in small molds. I had these beautiful stoneware dishes, so I made a patch of sky spicy cheese for each team member industrial design. The original recipe for red beans, black beans, but could work equally well. I went ahead and used both as food spread a little more and I like the earthy, slightly sweet black bean has contributed.
Serve warm up the oven with a little sour cream or some guacamole fresh (or both).
Ingredients (serves 6-8)
For the polenta
5 cups water
1 ¼ cups polenta
50 g butter
¾ cup grated Parmesan cheese
1 tablespoon fresh rosemary, finely chopped
Salt and pepper to taste
Salsa Mexican beef
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic crushed
1 tablespoon fresh or 1 teaspoon dried rosemary, chopped
1 tablespoon fresh or 1 teaspoon dried thyme
800 g ground beef premium
2 x 400 g cans tomatoes
1 / 3 cup tomato paste
1 x 400g can red kidney (or black) beans, rinsed and drained
1 teaspoon ground chile
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon sugar (optional)
Salt and pepper to taste
Topping
¾ cup mozzarella cheese, grated
1 tablespoon fresh or 1 teaspoon dried rosemary, chopped
Method
For the polenta
When polenta is important to whisk constantly to keep smooth and creamy. Once cooked the polenta begins to pull away from sides of pan. This is the time to add the fat, herbs and spices before turning out onto a tray to cool.
1. Bring water to boil in large saucepan. Stir in a handful of polenta at a time.
2. Reduce heat and simmer, stirring constantly until the polenta has the consistency of porridge. This will take around 20 minutes.
3. Remove from heat and add butter, Parmesan, rosemary, salt and pepper. Mixture to combine.
4. Pour the polenta out on a greased surface, extends to a uniform thickness of about 2.5 cm.
5. Set aside and cool while preparing gravy.
6. Preheat oven to 175 º C on Bake
Salsa Mexican beef
1. Hot olive oil in large deep skillet and add onion, garlic, rosemary and thyme. Saute until onions are tender.
2. Add ground beef and brown, stirring well to avoid being killed. Cook for about 20 minutes.
3. Add tomatoes, tomato paste, kidney beans, spices, sugar, salt and pepper. Mix until well combined and cook over low heat for 15 minutes.
4. While sauce is simmering, use a template to cut into cooled polenta slices 5 cm in diameter approx. You can experiment with other ways too.
To assemble
1. Pour gravy in a saucepan and set forms of polenta in a pattern overlay on top.
2. Sprinkle with mozzarella cheese and fresh rosemary and bake 20 to 30 minutes – until the top is golden and the meat sauce is bubbling around the edges of the cover.
Serve hot with sour cream and fresh guacamole.
For more food recipes and utensils Kitchen Fisher & Paykel visit.
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.
Drug Catapult: Video of Mexican smugglers sending pot across US border
