Try this Fried Polenta with Simmered Beef Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Fried Polenta with Simmered Beef Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Stalk celery finely chopped; 2 Cloves garlic peeled and; 1/2 lb Mushrooms cleaned and; Salt and black pepper to taste; 1/2 lemon Grated rind; 1 Recipe simmered beef sauce; 1 1/3 c Strong beef stock boiling; 1 Recipe fried polenta; Grated Parmesan fresh; 1 lb Lean beef (round or chuck); 1 Onion finely chopped; 1/2 c Parsley minced; 1/2 c Dry marsala wine or red; 1 Carrot scraped and finely; 3 tb Butter; 1/8 ts dried rosemary Crushed

Find the most delicious recipes here

INGREDIENTS

SIMMERED BEEF SAUCE
1 Stalk celery ; finely chopped
2 Cloves garlic ; peeled and
1/2 lb Mushrooms ; cleaned and
Salt and black pepper ; to taste
1/2 lemon ; Grated rind
1 Recipe simmered beef sauce
1 1/3 c Strong beef stock ; boiling
1 Recipe fried polenta
Grated Parmesan ; fresh
1 lb Lean beef ; (round or chuck)
1 Onion ; finely chopped
1/2 c Parsley ; minced
1/2 c Dry marsala wine ; or red
1 Carrot ; scraped and finely
3 tb Butter
1/8 ts dried rosemary ; Crushed

INSTRUCTIONS

In the bottom of a small Dutch oven, melt the butter and add the onion, carrot, celery, parsley, rosemary, garlic, and mushrooms. Simmer several minutes, stirring frequently until the vegetables are soft, but not brown. Add the diced meat to the pan and stir until it has lost all pinkness. Add the Marsala, boiling stock, salt, Pepper, and lemon rind and bring the sauce to a good simmer. Cover tightly and place in a 275 degree F oven for about 4 to 5 hours. The meat should be broken down and the sauce very thick. Serve hot. To serve Place slices of fried polenta on heated plates and ladle some of the meat sauce over them. Sprinkle with grated cheese and pass extra cheese at the table. Basic Polenta 6 1/2 cups water 1 teaspoon salt 2 cups coarse-ground yellow corn meal, or polenta 3 tablespoons butter, to 4 Bring the water and salt to a boil in a large, heavy kettle. Pour in the corn meal very, very slowly, stirring constantly. You should be able to see the individual grains of the meal or youre pouring too fast. A slow pour prevents the mixure from being lumpy. Simmer gently, stirring almost continually for around 30 minutes. The polenta is done when it pulls away from the pan. (CAUTION: I wear long mits while stirring....the mixture tends to bubble and SPLAT you with hot stuff. One thing I do, is only cook and stir for maybe 10 minutes, then I turn way down, cover and let it steam itself. Who wants to stand there stirring for 30 minutes??) Fried Polenta 1 recipe Basic Polenta (above) Pour the hot cooked polenta into a buttered loaf pan and cool. Turn out onto a board and cut with a taughtly stretched string into 1/2 inch (12 mm) slices. Brush slices lightly with butter. Fry in Sizzling butter for several minutes on each side, until crisp and lightly brown. Serve hot with more butter and grated cheese. Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97 Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to MC-Recipe Digest V1 #568 by Brenda Adams on Apr 14, 1997

NOTES

Alert editor

Fried Polenta with Simmered Beef Sauce

SIMMERED BEEF SAUCE
1 Stalk celery finely chopped
2 Cloves garlic peeled and
1/2 lb Mushrooms cleaned and
 Salt and black pepper to taste
1/2 lemon Grated rind
1 Recipe simmered beef sauce
1 1/3 c Strong beef stock boiling
1 Recipe fried polenta
 Grated Parmesan fresh
1 lb Lean beef (round or chuck)
1 Onion finely chopped
1/2 c Parsley minced
1/2 c Dry marsala wine or red
1 Carrot scraped and finely
3 tb Butter
1/8 ts dried rosemary Crushed

In the bottom of a small Dutch oven, melt the butter and add the onion,  carrot, celery, parsley, rosemary, garlic, and mushrooms. Simmer several  minutes, stirring frequently until the vegetables are soft, but not brown.  Add the diced meat to the pan and stir until it has lost all pinkness. Add  the Marsala, boiling stock, salt, Pepper, and lemon rind and bring the  sauce to a good simmer. Cover tightly and place in a 275 degree F oven for  about 4 to 5 hours. The meat should be broken down and the sauce very  thick. Serve hot.    To serve Place slices of fried polenta on heated plates and ladle some of  the meat sauce over them. Sprinkle with grated cheese and pass extra cheese  at the table.    Basic Polenta      6 1/2    cups water 1 teaspoon salt 2 cups coarse-ground yellow corn  meal, or polenta 3 tablespoons butter, to 4    Bring the water and salt to a boil in a large, heavy kettle. Pour in the  corn meal very, very slowly, stirring constantly. You should be able to see  the individual grains of the meal or youre pouring too fast. A slow pour  prevents the mixure from being lumpy. Simmer gently, stirring almost  continually for around 30 minutes. The polenta is done when it pulls away  from the pan. (CAUTION: I wear long mits while stirring....the mixture  tends to bubble and SPLAT you with hot stuff. One thing I do, is only cook  and stir for maybe 10 minutes, then I turn way down, cover and let it steam  itself. Who wants to stand there stirring for 30 minutes??)    Fried Polenta          1    recipe Basic Polenta (above)    Pour the hot cooked polenta into a buttered loaf pan and cool. Turn out  onto a board and cut with a taughtly stretched string into 1/2 inch (12 mm)  slices. Brush slices lightly with butter. Fry in Sizzling butter for  several minutes on each side, until crisp and lightly brown. Serve hot with  more butter and grated cheese.    Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97    Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to  MC-Recipe Digest V1 #568 by Brenda Adams <adamsfmle@sprintmail.com> on Apr  14, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (242g)
Recipe Makes: 6

Calories: 286
Calories from Fat: 178 (62%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 0.8g
Cholesterol 65.1mg		20 %
Sodium 237.4mg		8 %
Potassium 663mg		17 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.6g
Protein 16.8g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 286

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe