| 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°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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