Recipe - Beef And Polenta Casserole

One half pound Small onion; peeled
1 tablespoon Olive oil
2 cup Milk
2/3 cup White cornmeal
1 One half teaspoon Fresh ground black pepper
1 lg Egg
1 One half pound Beef round; cut in 1inch
cubes
One fourth pound Mushroom; small
2 Cloves garlic; cut or sliced up
1 One half cup Water
1 tablespoon Allpurpose flour
1 teaspoon Dijon mustard
One half cup Olives; small, pitted
1 tablespoon Capers
One fourth cup Cheddar cheese; shredded
2 tablespoon Parmesan cheese; grated

Several hours or the day before serving, prepare polenta triangles. Grease
a 9inchsquare baking pan. Finely chop 2 onion. In 2quart saucepan, saute
chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil,
then stir in cornmeal, Three fourths tsp. salt, and One fourth tsp. pepper. Heat polenta
mixture to boiling over medium heat, stirring occasionally. Reudce heat to
low, cover, and cook without stirring for 5 minutes.

In small bowl, lightly beat egg. Gradually stir a little of the hot polenta
into the gg; then stir the eggandpolenta mixture into the pot of polenta.
Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread
to make surface level. Cool to room temperature on wire rack. Cover and
refrigerate until firmseveral hours or overhight.

Three hours before serving, prepare beef filling: Heat oven to 350øF. In
large skillet, heat remaining oil. Saute beef cubes, half at a time, until
well browned on all sides. Remove beef cubes to 1 1/2quart casserole or
souffle dish as browned.

In same skillet, saute remaining 6 onion, the mushrooms, and garlic until
golden. Remove to casserole and toss with beef.

Carefully add 1 cup water to skillet; heat to boiling. In cup or small
bowl, stir together remaining One half cup water, the flour, mustard, the
remaining Three fourths tsp. salt, and One fourth tsp. pepper. Stir into boiling water in
skillet to make sauce. Cook, stirring to loosen brownedon bits, until
thickened. Stir in olives and capers. Pour sauce over beef mixture in
casserole. Cover and bake
1 One half hours.

With sharp knife, cut polenta into 4 1/2inch squares; cut squares
diagonally in half to make 8 triangles. Remove lid from casserole; arrange
polenta triangles, spokefashion, on top of beef mixture. Sprinkle with
cheeses.

Bake casserole, uncovered, 30 minutes longer or until beef is tender and
polenta triangles are browned on edges. Serve from casserole.

NOTES : Start this recipe in the morning or the day before serving.
Posted to recipeludigest by Nesb2 Nesb2@aol.com on Mar 2, 1998