Beef and polenta casserole

6 Servings

Ingredients

Quantity Ingredient
½ pounds Small onion; peeled
1 tablespoon Olive oil
2 cups Milk
⅔ cup White cornmeal
1½ teaspoon Fresh ground black pepper
1 large Egg
1½ pounds Beef round; cut in 1-inch cubes
¼ pounds Mushroom; small
2 Cloves garlic; sliced
1½ cup Water
1 tablespoon All-purpose flour
1 teaspoon Dijon mustard
½ cup Olives; small, pitted
1 tablespoon Capers
¼ cup Cheddar cheese; shredded
2 tablespoons 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, ¾ tsp. salt, and ¼ 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 1½-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 ½ cup water, the flour, mustard, the remaining ¾ tsp. salt, and ¼ 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 ½ hours.

With sharp knife, cut polenta into 4 ½-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@...> on Mar 2, 1998

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