Polenta with Ground Beef. 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.
For ground beef, keep refrigerated and use within one to two days.
Top each serving with beef mixture, a sprinkling of basil, and the remaining cheese.
With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight.
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, polenta with ground beef. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really 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 with Ground Beef is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes yummy. Polenta with Ground Beef is something that I've loved my whole life. They're fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have polenta with ground beef using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Polenta with Ground Beef:
- {Take 1 lb of Ground beef.
- {Prepare 2 tsp of salt.
- {Get 1 3/4 cup of yellow corn meal.
- {Prepare 1 of cube beef boullion.
- {Get 1/3 cup of sofrito (I use frozen goya and use 1/3 cup for a decent amount of flavor).
- {Prepare 1 of Tomato sauce (eyeball it. depends how soupy you want it).
This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant. 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. Also substituted ground bison for ground beef and added more red pepper flakes for a kick.
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!.
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. You'll master the making of both polenta and bolognese with this simple meal, plus have the added bonus of a yummy-licious dinner. Add ground beef and a pinch of salt to hot pan.
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