1,569 easy and fully explained recipes, with +66K photos and 78 videos

Polenta parmentier

Name: Polenta parmentier
Prep time: 45 min
Cook time: 48 min
Total time: 1 h 33 min
Yield: 6 people
Cuisine: French
Ingredients: 2 carrots; 1 onion; 4 tablespoons olive oil; 1 leek; 4 tablespoons olive oil; 1 bayleaf; 1 sprig thyme; 1 garlic clove; 500 g minced beef; 250 g peeled and chopped tomatoes; 300 g polenta; 100 g grated cheese; Salt; Pepper

This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.

30 K 5/5 (1 reviews)

1 hour 35 min. difficulté

Easy

8.75 €

6 people

14 Ingredients

Last modified on: March 20^th 2024

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: 1,990 grams

Times for this recipe

Preparation: 45 min.

Cooking: 50 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare 2 carrots, then cut into small pieces, but you can also grate them.

Set aside.

Stage 2 - ⌛ 3 min.

Prepare and slice 1 onion.

Set aside.

Stage 3 - ⌛ 15 min.

Prepare 1 leek, then chop.

Set aside.

Stage 4 - ⌛ 1 min.

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.

Stage 5 - ⌛ 5 min.

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.

Stage 6 - ⌛ 7 min.

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.

Stage 7 - ⌛ 5 min.

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.

Stage 8 - ⌛ 2 min.

Pour in the vegetables and mix well, then check the seasoning.

Stage 9 - ⌛ 2 min.

Preheat your oven to 390°F (200°C) .

Butter a casserole dish, then pour in the meat and vegetable mixture.

Stage 10 - ⌛ 15 min.

Prepare 300 g polenta to which you will mix 100 g grated cheese (put some aside for the next step).

Stage 11 - ⌛ 3 min.

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.

Stage 12 - ⌛ 30 min.

Bake for about 30 minutes at 200°C (390°F), watching for browning on top.

Stage 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.

Keeping: A few days in the fridge, protected by cling film or in a closed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	330 RDI=130 %	340 RDI=30 %	590 RDI=90 %	3,350 RDI=170 %	14,030 RDI: 170 %
Per 100 g	20 RDI=6 %	20 RDI=2 %	30 RDI=4 %	170 RDI=8 %	710 RDI: 8 %
Per person	50 RDI=20 %	60 RDI=5 %	100 RDI=20 %	560 RDI=30 %	2,340 RDI: 30 %

Possible allergens in this recipe: milk, Gluten

How much will it cost?

For 6 people : 8.75 €
Per person : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017441 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018446 K 15 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017488 K4.2 2 hours 15 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.

December 19^th 2021653 K 34.5 15 min.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

February 21^th 2011234 K 23.9 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.