Polenta parmentier

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

Set aside.

Prepare and slice 1 onion.

Set aside.

Prepare 1 leek, then chop.

Set aside.

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.

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.

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.

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.

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

Preheat your oven to 390°F (200°C) .

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

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

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.

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

Your polenta parmentier is ready.