Yield: 6 Servings
Measure | 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 \N | 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 |
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