Simple Way to Make Favorite Polenta with Ground Beef

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Polenta with Ground Beef. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Polenta with Ground Beef Recipe. 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.

You can cook Polenta with Ground Beef using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Polenta with Ground Beef

1. Prepare 1 lb of Ground beef.
2. Make ready 2 tsp of salt.
3. Prepare 1 3/4 cup of yellow corn meal.
4. Make ready 1 of cube beef boullion.
5. Take 1/3 cup of sofrito (I use frozen goya and use 1/3 cup for a decent amount of flavor).
6. You need 1 of Tomato sauce (eyeball it. depends how soupy you want it).

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.With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight.This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.

Polenta with Ground Beef instructions

1. Bring 6 cups of water to a boil. Then add 2 teaspoons of salt..
2. 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..
3. 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..
4. I usually serve the ground beef over the polenta. Enjoy!.

For ground beef, keep refrigerated and use within one to two days.Chili on polenta, poached egg on polenta, braised beef on polenta, oh my.Unrelated to polenta and all that is wonderful about braised beef ragu, I want to say one more thing The beef is tender, the polenta is semi-firm and perfectly textured, and the specks of bright green parsley are pritty to look at.

Also substituted ground bison for ground beef and added more red pepper flakes for a kick.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.Kosher salt and freshly ground pepper.