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Ингредиенты
- 1/2 lb Small onion, peeled
- 1 Tbsp. Extra virgin olive oil
- 2 c. Lowfat milk
- 2/3 c. White cornmeal
- 1 1/2 tsp Fresh grnd black pepper
- 1 lrg Egg
- 1 1/2 lb Beef round, cut in 1-inch cubes
- 1/4 lb Mushroom, small
- 2 x Cloves garlic, sliced
- 1 1/2 c. Water
- 1 Tbsp. All-purpose flour
- 1 tsp Dijon mustard
- 1/2 c. Olives, small, pitted
- 1 Tbsp. Capers
- 1/4 c. Cheddar cheese, shredded
- 2 Tbsp. Parmesan cheese, grated
Инструкции
- Several hrs or possibly the day before serving, prepare polenta triangles. Grease a 9-inch-square baking pan. Finely chop 2 onion. In 2-qt saucepan, saute/fry minced onions in 1 teaspoon extra virgin olive oil till golden brown. Carefully stir in mil, then stir in cornmeal, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Heat polenta mix to boiling over medium heat, stirring occasionally. Reudce heat to low, cover, and cook without stirring for 5 min.
- In small bowl, lightly beat egg. Gradually stir a little of the warm polenta into the gg; then stir the egg-and-polenta mix into the pot of polenta.
- Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread to make surface level. Cold to room temperature on wire rack. Cover and chill till hard-several hrs or possibly overhight.
- Three hrs before serving, prepare beef filling: Heat oven to 350 F. In large skillet, heat remaining oil. Saute/fry beef cubes, half at a time, till well browned on all sides. Remove beef cubes to 1 1/2-qt casserole or possibly souffle dish as browned.
- In same skillet, saute/fry remaining 6 onion, the mushrooms, and garlic till golden brown. Remove to casserole and toss with beef.
- Carefully add in 1 c. water to skillet; heat to boiling. In c. or possibly small bowl, stir together remaining 1/2 c. water, the flour, mustard, the remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir into boiling water in skillet to make sauce. Cook, stirring to loosen browned-on bits, till thickened. Stir in olives and capers. Pour sauce over beef mix in casserole. Cover and bake1 1/2 hrs.
- 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 mix. Sprinkle with cheeses.
- Bake casserole, uncovered, 30 min longer or possibly till beef is tender and polenta triangles are browned on edges. Serve from casserole.
- NOTES : Start this recipe in the morning or possibly the day before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 576 | |
| Calories from Fat 373 | 65% |
| Total Fat 41.5g | 52% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 219mg | 9% |
| Potassium 593mg | 17% |
| Total Carbs 23.75g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.4g | 4% |
| Protein 26.77g | 43% |
