Polenta casserole recipe
Polenta Casserole recipe
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Ingredients
| ½ l | milk |
| ½ l | water |
| 90 g | butter |
| 250 g | polenta |
| 1 | onion, diced |
| 200 g | minced meat, pork and beef |
| salt and pepper | |
| 1 tsp | paprika powder |
| 150 ml | tomato sauce |
| 250 g | mushrooms, canned |
| 100 g | Cheddar cheese, grated |
Instructions
In a large saucepan, combine the milk and water and bring to the boil, add in 50g butter and 1 teaspoon of salt. Trickle in the polenta, while stirring constantly. Cook, still stirring, over medium heat for 15 minutes, then switch off the heat, but leave the saucepan on the hotplate for further 10 minutes or until the liquid has been absorbed by the polenta.
Spread the polenta 1.5cm thick on greased kitchen foil or baking sheet, flatten and allow to cool completely. Cut into 3-4cm squares.
In a saucepan, heat 40g butter and sauté the onion until lucent. Add in the minced meat and season with salt, pepper and paprika. Cook until the meat is browned and crumbly. Stir in the tomato sauce and the mushrooms. Season to taste with salt and pepper and cook for further 10 minutes at least.
In the meantime preheat the oven to 190°C.
Grease a casserole dish and layer the polenta squares and the meat sauce into the dish in turn, finishing with polenta. Sprinkle with Cheddar and bake for approximately 20 minutes.
Serve with green salad.
Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Polenta casserole recipe
Recipe type: xarchivex
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