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Simple Way to Making Appetizing Popping Polenta Pie

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Popping Polenta Pie

We hope you got benefit from reading it, now let’s go back to popping polenta pie recipe. To make popping polenta pie you only need 24 ingredients and 15 steps. Here is how you cook that.

Here are the ingridients that are required to prepare a yummy Popping Polenta Pie:

  1. Take 2 Tbsp of extra virgin Olive Oil.
  2. Use 1 of small onion finely chopped.
  3. Prepare 2 cloves of garlic finely chopped.
  4. Get 315 g of Extra Lean Minced Beef.
  5. Prepare 2 of red chillies chopped (de-seed to reduce heat).
  6. Provide 1 tsp of chilli powder.
  7. You need 1 tsp of cumin powder.
  8. Prepare 1 tsp of coriander powder.
  9. Prepare 3 of large ripe tomatoes grated.
  10. Provide 1/4 Cup of red wine (optional).
  11. Prepare 1 tsp of Italian herbs.
  12. Use 1 of carrot sliced.
  13. Use 1/2 cup of peas.
  14. You need 1/4 cup of Worcestershire Sauce.
  15. Use 1/4 cup of basil chopped.
  16. Provide of Grated cheese of preference to top pie (I used a mature cheddar).
  17. Get 1 of chopped jalapeno.
  18. Use to taste of Salt and freshly ground black pepper.
  19. Get of for the polenta.
  20. Provide 1 cup of Polenta.
  21. You need 3 cups of boiling water.
  22. Provide 1 cup of coconut cream.
  23. Get to taste of Salt.
  24. Get 1/4 cup of parmesan.

Ready with the ingridients? Here are the sequences on producing Popping Polenta Pie:

  1. Heat oil over a medium head and sautè until translucent then add garlic and sautè for about half a minute more..
  2. Add mince to onion and garlic and brown. Mix well..
  3. Once browned stir in chopped red chilli.
  4. Mix in red chilli powder, cumin powder and coriander powder.
  5. Then add in the grated tomato and mix well.
  6. Followed by the red wine.
  7. Add in the Italian herbs. Combine and let simmer until the alcohol cooks out (about 10 mins).
  8. Once the alcohol cooks out add in the carrots, peas and Worcestershire sauce..
  9. Cook until the veggies are tender and the sauce reduces..
  10. MEANWHILE PREPARE THE POLENTA by combining the polenta, water, coconut milk and salt on a medium heat until cooked through. Once cooked mix in the parmesan..
  11. Once veggies are tender mix in the chopped basil and pour into an oven proof dish.
  12. Top with cooked polenta spreading it evenly over the mince mixture.
  13. Finish by topping with grated cheese, chopped jalapeno and some chopped basil.
  14. Bake until cheese melts and becomes a golden brown..
  15. Serve with a light crispy green salad and enjoy.

I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. The pie can be covered and chilled for two days before re-heating. Or freeze for up to one month. Thaw overnight in fridge before re-heating.

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