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Receta Beef And Polenta Casserole

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Raciónes: 6

Ingredientes

Cost per serving $1.84 view details

Direcciones

  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 350g
Recipe makes 6 servings
Calories 576  
Calories from Fat 373 65%
Total Fat 41.5g 52%
Saturated Fat 11.81g 47%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 219mg 9%
Potassium 593mg 17%
Total Carbs 23.75g 6%
Dietary Fiber 1.7g 6%
Sugars 6.4g 4%
Protein 26.77g 43%
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