Polenta with minced meat

Description

Polenta pasticciata - Italian dish of cornmeal, reminiscent of porridge or grits. Polenta – a versatile dish, it is delicious and cold and hot, it can be made sweet or salty, hard or soft, grainy or soft and creamy. Like, an ordinary cereal that we all ate as a child, but it became a masterpiece of Italian culinary art, this dish turned into a delicious dish, which has become the pride of many restaurant menus.

Ingredients

Corn grits

250 g
Water

1 l
Salt
Minced meat

500 g
Cheese

100 g
Onion

1 piece
Tomato paste

2 Tbsp
Butter

100 g
Spices

Cooking

In a pot with thick walls pour 1 liter of salted water, bring to a boil. Corn grits, rinse and gradually pour into the saucepan, stirring constantly with a wooden spatula. The temperature should be kept close to the boiling point to avoid lumps.

To reduce the temperature and cook polenta 30 minutes, stirring constantly. The finished polenta will begin to separate from the bottom and sides, and on the walls will peel. If the polenta will be too thick, add a few tablespoons of boiling water. If the polenta is liquid, you can add a little grain.

Polenta spread on the foil, to give the necessary form.

Allow to cool completely.

But in the meantime, prepare a filling. 2 tbsp butter melt in a frying pan, fry the chopped onions.

Add the beef and fry, stirring occasionally, to avoid large lumps. Season with salt and pepper to taste.

Add the tomato paste, 2 tbsp water and simmer for 5 mins just warm polenta. Polenta is cut into pieces thick 1 cm

Melt remaining butter and pour on bottom of a deep mold. Put in the form of polenta, fully covering the bottom. Sprinkle with grated Parmesan cheese.

Then put some minced meat. Alternate the layers until products. The top layer sprinkle with cheese and add butter. I even sprinkled a little herbs de Provence on top. Bake the polenta for 20-30 minutes in the oven.

All the polenta is ready, enjoy it!!!

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