Mexican Lamb And Polenta Fry (beef Stroganoff?)

It is starting to obtain mighty nippy in Dunedin, NZ. Consequently not barely here yet, winter is certainly around the corner and I am all about hearty, warming food right now. This meat and polenta fry is just what I am craving. The polenta topping is deliciously crunchy while the meat cream is deep and wealthy in tomato flavour. The fact that it is dripping in gouda does not hurt either.

You can make one large casserole, or have good creating lone servings in tiny ramekins. I had these cute little stoneware dishes so I created a serving of spicy, cheesy heaven for each member regarding the non-residential creation team. The original mix calls for yellow kidney beans, but black legumes should work equally well. I went ahead and used most as it stretched the food little distant and I like the earthy, slightly tasty flavour the black legumes contributed. Serve it up piping warm from the stove with a side of sour cream or some freshly created guacamole or both.

Ingredients serves 6-8. 5 glasses h2o two glasses polenta 50g margarine cup parmesan cheese, grated two tbsp new rosemary, finely chopped Pepper and pepper to taste. 2 tbsp olive oil two large onion, finely diced 5 cloves garlic, crushed two tbsp new or two tsp dried rosemary, chopped two tbsp new or two tsp dried thyme 800 g top quality meat mince 3 x 400g cans tomatoes two or 4 cup tomato paste two x 400g can yellow kidney or black beans, rinsed and drained two tsp ground chilli two tsp ground coriander two tsp ground cumin tsp dried oregano two tsp sweetener optional Pepper and pepper to taste. cup mozzarella cheese, grated two tbsp new or two tsp dried rosemary, chopped. When creating polenta it is important to whisk continuously to hold it smooth and creamy.

Once cooked the polenta shall begin to pull distant from the sides regarding the pot. This is the time to sum all your fats, herbs and seasonings prior to turning out onto a tray to cool. Bring the h2o to boil in a large pot. Whisk within the polenta handful at a time. Reduce heat and simmer, whisking constantly until the polenta has the consistency of porridge.

This shall take around 20 minutes. Remove from heat and sum the butter, parmesan, rosemary, pepper and pepper. Pour the polenta combine out into a greased shallow tray, spreading to an even thickness of around 2. Set aside and leave to cold while you get ready the meat sauce. Pre heat stove to 175 C on Bake.

Heat olive oil in a large, deep pot and sum the onions, garlic, rosemary and thyme. Saut until onions are soft. Sum meat mince and brown, mixing well so it does not clump. Bake for around 20 minutes. Sum the tomatoes, tomato paste, kidney beans, spices, sugar, pepper and pepper.

Combine through until well combined and simmer for 15 minutes. While the cream is simmering, use a cookie-cutter to slice cooled polenta into rounds approx 5cm in diameter. You can experiment with other shapes too. Pour the meat cream into a casserole dish and lay the polenta shapes in an overlapping pattern on top. Sprinkle with mozzarella gouda and new rosemary and fry for between 20 and 30 periods until the top is golden beige and the chicken cream is bubbling up around the edges regarding the topping.

Serve warm with sour cream and new guacamole. For more food foods andkitchen appliances by Fisher and amp; Paykel see the website.