Beef And Polenta Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Small onion, peeled |
| 1 | T | Olive oil |
| 2 | c | Milk |
| 2/3 | c | White cornmeal |
| 1 1/2 | t | Fresh ground black pepper |
| 1 | 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 | T | All-purpose flour |
| 1 | t | Dijon mustard |
| 1/2 | c | Olives, small pitted |
| 1 | T | Capers |
| 1/4 | c | Cheddar cheese, shredded |
| 2 | T | 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 43.9mg
Sodium: 680.1mg
Potassium: 348.9mg
Carbohydrates: 24.6g
Fiber: 2.1g
Sugar: 6.5g
Protein: 9.5g