Polenta parmentier


Polenta parmentier
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.
7,014 5/5 based on 1 reviews
Grade this recipe:

Last modified on: March 20th 2024

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
45 min.48 min.1 hour 33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Polenta parmentier
Prepare 2 carrots, then cut into small pieces, but you can also grate them.

Set aside.

Stage 2 - 3 min.
Polenta parmentier
Prepare and slice 1 onion.

Set aside.

Stage 3 - 15 min.
Polenta parmentier
Prepare 1 leek, then chop.

Set aside.

Stage 4 - 1 min.
Polenta parmentier
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.
Polenta parmentier
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.
Polenta parmentier
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.
Polenta parmentier
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.
Polenta parmentier
Pour in the vegetables and mix well, then check the seasoning.

Stage 9 - 2 min.
Polenta parmentier
Preheat your oven to 390°F (200°C) .

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

Stage 10 - 15 min.
Polenta parmentier
Prepare 300 g Polenta to which you will mix 100 g grated cheese (put some aside for the next step).

Stage 11 - 3 min.
Polenta parmentier
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.
Polenta parmentier
Bake for about 30 minutes at 200°C (390°F), watching for browning on top.

Stage 13
Polenta parmentier
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,351 Kcal or 14,030 Kj329 gr343 gr587 gr
168 %127 %32 %89 %
Per 100 g
Energetic valueProteins CarbohydratesFats
169 Kcal or 708 Kj17 gr17 gr30 gr
8 %6 %2 %4 %
Per person
Energetic valueProteins CarbohydratesFats
559 Kcal or 2,340 Kj55 gr57 gr98 gr
28 %21 %5 %15 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 people : 8.73 €
  • Per person : 1.46 €

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)
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Gratin Parmentier, Moussaka, Polpete, Chicano burger, Enchiladas, ... All
PolentaPolenta: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Firied fillet of sea bream with polenta, Curried polenta, Rata-tart, Polenta with Mont d'Or, ... All
Peeled and chopped tomatoesPeeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Sausages with baked beans, French style, Spinach and chick peas "à la milanaise", Enchiladas, Chicken "cantina", Rice à l'italienne, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Gougères, Oxtail Parmentier, Cheese Soufflé, Chard and potato gratin, Spicy roast cauliflower gratin, ... All
Other recipes you may also like
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
512K 44.2 14 hours 27 min. September 16th 2020
Cassoulet
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
202K4.1 16 hours 9 min. September 17th 2021
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
278K 24.5 3 hours 8 min. January 6th 2021
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page