This beef stew with gratinated polenta is a comforting recipe that combines the richness of browned ground beef with a creamy, oven-grated polenta. Originating from the cuisine of making the most of ingredients, this dish has become a classic in many homes for its deep flavor and satisfying texture. Ideal for a family dinner or to surprise guests with a hearty and flavorful dish.
The key to this stew lies in browning the meat over high heat to obtain a roast-like flavor, which is then complemented with fresh vegetables, aromatic herbs, and a touch of heat. The polenta, cooked with broth and milk, provides a creamy base that contrasts perfectly with the texture of the meat and is topped with a golden and appetizing gratin.
This recipe is perfect for those looking for a complete and nutritious dish, as it includes proteins, vegetables, and carbohydrates in a single preparation. Additionally, it allows variations: you can substitute beef with pork or chicken, or add other vegetables such as corn or squash. Undoubtedly, a versatile and delicious stew that will become a favorite in your repertoire.
Prep
25 min
Cook
18 min
Servings
4
Heat a frying pan well with the oil.
Put the ground beef to brown, do not separate it. Once it is well browned on one side, turn it over with a spatula and let that side brown well. With a spatula, separate the meat well, add the garlic, onion and continue cooking until the onion and garlic are also browned. In this way, the meat tastes like roasted and not cooked.
Add the peppers, carrots, jalapeños, herbs, pepper, salt and cover the pot and let it cook for about 5 minutes.
Add the tomato puree, peas, water and cook for 5 more minutes with the pan uncovered.
PREPARING THE POLENTA
Heat a pot with olive oil and butter over moderate heat
Saute the garlic with the onion.
Add and sauté the green onions.
Add the chicken stock or water with a cube of chicken stock, milk, salt, pepper, basil, parsley and heat until the liquid almost boils.
Add the cornmeal little by little, whisk continuously so that no lumps form. It will be thick, let it simmer for a few minutes, whisk from time to time so that it doesn't burn in the bottom of the pot. Add a little Parmesan cheese and mix.
Sprinkle 4 individual baking wells with a little vegetable oil.
Put a thin layer of polenta in the bowls, another layer with the minced meat and finish with another layer of polenta and sprinkling with Parmesan cheese on top.
Bake the wells at high temperature to brown and melt the cheese.
Bake the wells at high temperature to brown and melt the cheese.
