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  • Beef And Polenta Casserole

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    Beef And Polenta Casserole
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. In same skillet, saute/fry remaining 6 onion, the mushrooms, and garlic till golden brown. Remove to casserole and toss with beef.
    6. 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.
    7. 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.
    8. Bake casserole, uncovered, 30 min longer or possibly till beef is tender and polenta triangles are browned on edges. Serve from casserole.
    9. NOTES : Start this recipe in the morning or possibly the day before serving.

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