- 1 cup polenta
- 1 tbsp chopped fresh rosemary leaves
- ½ cup grated parmesan cheese
- 1 tbsp butter
- 1 litre water
- 500 gm beef mince
- 1 onion coarsely chopped
- 1 medium capsicum, coarsely chopped
- 1 jar passata
- 1 tbsp minced garlic
- 1 tbsp worcestershire sauce
- 1 cup rice flakes
- Olive oil
Ingredients-Other
- 1 cup grated tasty cheese
- Additional ½ cup parmesan cheese
Method:
- Pre-heat oven to 200°C
- Bring 1 litre water to boil in saucepan
- When boiling, gradually add polenta, stirring vigorously
- Stir in rosemary
- When the polenta is thick, remove from heat, stir in parmesan cheese and butter
- Pour polenta into an oven-proof rectangular (30cm x 20cm) casserole dish, spread evenly and place in fridge until the sauce is prepared
- Saute onion & capsicum in a non-stick pan with a little olive oil
- When onion and capsicum are soft, stir through the worcestershire sauce
- Add mince, stir occasionally until mince is browned
- Add passata and stir through, cover and simmer for about 10 minutes
- Stir through the rice flakes until evenly mixed
- Remove polenta from fridge and pour sauce over polenta, spread out evenly over the polenta
- Sprinkle grated cheese evenly over the sauce
- Dust with parmesan cheers
- Place in oven for 30 to 40 minutes--until it browns on top
- Remove from oven and wait 10 minutes or so before serving
- Serve with salad
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