Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, polenta with ground beef. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sliced polenta on the bottom and a spoonful of pesto or olive tapenade on top add a gourmet angle to this slow-simmered beef recipe. In a large skillet, cook ground beef until brown. Ground Beef Stew with Peppers and Tomatoes. Polenta is a firm, slightly-sweet porridge that's a staple of Italian cooking.
Polenta with Ground Beef is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Polenta with Ground Beef is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook polenta with ground beef using 6 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Polenta with Ground Beef:
- Make ready 1 lb Ground beef
- Make ready 2 tsp salt
- Take 1 3/4 cup yellow corn meal
- Get 1 cube beef boullion
- Get 1/3 cup sofrito (I use frozen goya and use 1/3 cup for a decent amount of flavor)
- Take 1 Tomato sauce (eyeball it. depends how soupy you want it)
Top each serving with beef mixture, a sprinkling of basil, and the remaining cheese. Next add in the ground beef and cook until no longer pink, then drain off the fat. Add in Italian seasoning and both of the tomato sauces Serve crispy polenta with a few spoonfuls of the beef and mushroom ragu over top. Sprinkle with crumbled Parmesan, pepper flakes and a few fresh basil leaves.
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Steps to make Polenta with Ground Beef:
- Bring 6 cups of water to a boil. Then add 2 teaspoons of salt.
- While water is boiling, In a separate pan, brown the ground beef. Then drain. Add sofrito, crushed beef bullion cube, and tomato sauce. Let simmer for about 10 minutes.
- Gradually wish in the cornmeal into the boiling water then reduce heat to low. Cook until the mixture thickens, stirring occasionally, about 15 minutes. (I can usually tell it's done when all the polenta comes off the pan together when I'm stirring it.) Once done, turn off the heat and add the butter letting it melt while stirring polenta.
- I usually serve the ground beef over the polenta. Enjoy!
Add in Italian seasoning and both of the tomato sauces Serve crispy polenta with a few spoonfuls of the beef and mushroom ragu over top. Sprinkle with crumbled Parmesan, pepper flakes and a few fresh basil leaves. Also substituted ground bison for ground beef and added more red pepper flakes for a kick. A cozy recipe for creamy polenta topped with a savory vegetarian mushroom ragù. Here's the perfect compromise: creamy, cheesy polenta topped with a tomatoey herb- and garlic-loaded mushroom ragù that's so savory, you might even forget it's meatless.
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