Name: Beef and Polenta Casserole
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Beef	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 350&deg;F.  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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