Sundried Tomato Beef Polenta Bake
Start by making the polenta. Heat the chicken stock in a medium saucepan until almost boiling and slowly add the polenta constantly whisking until combined.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.karanbeef.com.
Cooking tools:
- Cookie cutter
- Baking dish
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Spoon
- Stove
- Oven
- Refrigerator
- Plate
Ingredients
- 750g minced beef
- Olive Oil
- 25g dried porcini mushrooms
- 1 onion, chopped
- 250g portabellini mushrooms, ½ quartered, ½ whole
- 3 garlic cloves, sliced
- 3 sprigs rosemary
- 1/2 tsp chilli flakes
- 250g sundried tomatoes
- 1 400g tinned diced tomatoes
- 1 cup beef stock
- Salt
- freshly ground black pepper
- 100g mozzarella cheese, grated
- Baby herb leaves, for garnish (optional)
- Parmesan polenta
- 1 cup polenta (Italian maize meal)
- 3 cups chicken stock
- 1/2 cup milk
- 2 Tbsp butter
- 2 Tbsp parmesan cheese, grated
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