Fried Polenta With Simmered Beef Sauce Recipe
Servings: 6
Ingredients
- 1 x Recipe simmered beef sauce
- 1 x Recipe fried polenta Freshly grated parmesan cheese
- 3 Tbsp. Butter
- 1 x Onion, finely minced
- 1 x Carrot, scraped and finely minced
- 1 stalk celery, finely minced
- 1/2 c. Parsley, chopped
- 1/8 tsp Crushed dry rosemary
- 2 x Cloves garlic, peeled and finely minced
- 1/2 lb Mushrooms, cleaned and minced
- 1 lb Lean beef (round or possibly chuck), diced (not grnd)
- 1/2 c. Dry marsala wine, or possibly red wine
- 1 1/3 c. Strong beef stock, boiling Salt and black pepper to taste Grated rind from 1/2 lemon
Directions
- In the bottom of a small Dutch oven, heat the butter and add in the onion, carrot, celery, parsley, rosemary, garlic, and mushrooms. Simmer several min, stirring frequently till the vegetables are soft, but not brown.
- Add in the diced meat to the pan and stir till it has lost all pinkness. Add in the Marsala, boiling stock, salt, Pepper, and lemon rind and bring the sauce to a good simmer. Cover tightly and place in a 275 degree F oven for about 4 to 5 hrs. The meat should be broken down and the sauce very thick. Serve warm.
- To serve Place slices of fried polenta on heated plates and ladle some of the meat sauce over them. Sprinkle with grated cheese and pass extra cheese at the table.
- Basic Polenta
- 6 1/2 c. water 1 tsp. salt 2 c. coarse-grnd yellow corn meal, or possibly polenta 3 Tbsp. butter, to 4
- Bring the water and salt to a boil in a large, heavy kettle. Pour in the corn meal very, very slowly, stirring constantly. You should be able to see the individual grains of the meal or possibly you're pouring too fast. A slow pour prevents the mixure from being lumpy. Simmer gently, stirring almost continually for around 30 min. The polenta is done when it pulls away from the pan. (CAUTION: I wear long mits while stirring....the mix tends to bubble and SPLAT you with warm stuff. One thing I do, is only cook and stir for maybe 10 min, then I turn way down, cover and let it steam itself. Who wants to stand there stirring for 30 min)
- Fried Polenta
- 1 recipe Basic Polenta (above)
- Pour the warm cooked polenta into a buttered loaf pan and cold. Turn out onto a board and cut with a taughtly stretched string into 1/2 inch (12 mm)
- slices. Brush slices lightly with butter. Fry in Sizzling butter for several min on each side, till crisp and lightly brown. Serve warm with more butter and grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 156 | 58% |
| Total Fat 17.43g | 22% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.71g | |
| Cholesterol 67mg | 22% |
| Sodium 283mg | 12% |
| Potassium 487mg | 14% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.43g | 2% |
| Protein 16.4g | 26% |
