Beef and Tomato Polenta Pot Pies
Served with Buttery White Sauce
Ingredients
2 and 1/4 cups water
2 1/2 cups polenta
A pinch of salt
A pinch of black pepper
90g butter
675g Quality Mark beef mince
3 Tbsp olive oil
1 onion
chopped1 stalk celery stalk
sliced1 carrots
chopped2 garlic cloves
crushed4 sage leaves
chopped1/2 tsp dried thyme
1 stem fresh rosemary
finely chopped2 x 400g chopped tomatoes
A pinch of salt
A pinch of black pepper
130g butter
6 Tbsp white flour
4 cups milk
A pinch of grated nutmeg
1 cup grated Parmesan cheese
Method
Bring the water to boil in a large saucepan.
Whisk the polenta and cook for 45 minutes, stirring to prevent lumps.
Season and add butter.
Spread the polenta on a wet surface and smooth evenly into a 1.25cm thick layer.
Cool.
For the meat sauce, heat the oil in a sauté pan and add the onion, celery, carrot, garlic and herbs.
Sauté until the onions are soft.
Add the beef and sauté for 10 minutes.
Add the tomatoes, salt and pepper.
Cover and simmer for 30 minutes.
For the white sauce, melt the butter in a saucepan.
Stir in the flour and cook gently for 2 minutes.
Stir in the milk and cook until thick.
Season and add nutmeg.
Preheat the oven to 175°C.
With a 6.5cm circle cutter, cut the polenta.
Arrange a layer in the bottom of a buttered, 22cm baking dish or several, smaller individual dishes.
Spread half the white sauce over the polenta circles.
Spread over half the meat sauce. Repeat with remaining layers.
Sprinkle parmesan on top and bake for 20 - 30 minutes or until bubbling and golden.
Nutrition Information per Serving (481g)
This protein-rich dish will contribute to healthy bones and muscles.
