Polenta parmentier

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 2 carrots
• 2 1 onion
• 3 4 tablespoons olive oil
• 4 1 leek
• 5 4 tablespoons olive oil
• 6 1 bayleaf
• 7 1 sprig thyme
• 8 1 garlic clove
• 9 500 g minced beef
• 10 250 g peeled and chopped tomatoes
• 11 300 g Polenta
• 12 100 g grated cheese
• 13 salt
• 14 pepper
• Total weight: 1,986 grams

Times:

Preparation	Cooking	Start to finish
45 min.	48 min.	1 hour 33 min.

Step by step recipe

• 1: Prepare 2 carrots, then cut into small pieces, but you can also grate them.
  Set aside.
• 2: Prepare and slice 1 onion.
  Set aside.
• 3: Prepare 1 leek, then chop.
  Set aside.
• 4: In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, add onion, salt and pepper.
  Cook for 1 minute, without browning.
• 5: Add the carrots and leeks, mix well, season with salt and pepper and cook, uncovered, until the carrots are tender (about 5 minutes).
  Transfer to a large plate.
• 6: In the same saucepan, still over high heat, pour in 4 tablespoons olive oil and when it's hot add 1 bayleaf, 1 sprig thyme and 1 garlic clove.
  Stir to flavour the oil, then add 500 g minced beef, salt and pepper.
  Cook the meat to your liking, stirring occasionally.
• 7: Add 250 g peeled and chopped tomatoes, mix well, bring to the boil, then turn off the heat and remove (and discard) the bay leaf, garlic and thyme.
• 8: Pour in the vegetables and mix well, then check the seasoning.
• 9: Preheat your oven to 390°F (200°C) .
  Butter a casserole dish, then pour in the meat and vegetable mixture.
• 10: Prepare 300 g Polenta to which you will mix 100 g grated cheese (put some aside for the next step).
• 11: Spread the polenta in the dish, leaving a tiny space around the edge for the cooking steam to escape, then sprinkle the top with the remaining grated cheese.
• 12: Bake for about 30 minutes at 200°C (390°F), watching for browning on top.
• 13: Your polenta parmentier is ready.

Remarks

For the grated cheese, it's up to you, but I'd recommend a hard cheese: Comté, Cheddar, Parmesan...
The proportions are only indicative, so don't hesitate to adapt them to your taste and the quantities you have on hand.

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