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.
9,765 5/5 (1 reviews)
1 hour 35 min.
Easy
2 people
14 IngredientsLast modified on: March 20th 2024
For 2 people, you will need:
1 
1⁄3 
1 tablespoon 
1⁄3 
1⁄3 
1⁄3 sprig 
1⁄3 
170 g minced beef
85 g peeled and chopped tomatoes
100 g 
35 g 
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
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.
Stage 4 - 1 min.
In a large saucepan over high heat, pour in 1 tablespoon olive oil and when hot, add onion, salt and pepper.
Cook for 1 minute, without browning.
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.
Transfer to a large plate.
Stage 6 - 7 min.
In the same saucepan, still over high heat, pour in 1 tablespoon olive oil and when it's hot add 1⁄3 bayleaf, 1⁄3 sprig thyme and 1⁄3 garlic clove.
Stir to flavour the oil, then add 170 g minced beef, salt and pepper.
Cook the meat to your liking, stirring occasionally.
Stir to flavour the oil, then add 170 g minced beef, salt and pepper.
Cook the meat to your liking, stirring occasionally.
Stage 7 - 5 min.
Add 85 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.
Butter a casserole dish, then pour in the meat and vegetable mixture.
Stage 10 - 15 min.
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.
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 | 110 RDI=40 % | 110 RDI=10 % | 200 RDI=30 % | 1,130 RDI=60 % | 4,740 RDI: 60 % |
| Per 100 g | 20 RDI=6 % | 20 RDI=2 % | 30 RDI=4 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per person | 60 RDI=20 % | 60 RDI=5 % | 100 RDI=20 % | 570 RDI=30 % | 2,370 RDI: 30 % |
How much will it cost?
- For 2 people : 3.00 €
- 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)
Minced beef
Like these other recipes: Italian style gratin, Algerian brik rolls, Spaghetti Bolognese, Express chilli con carne, Chicano burger, ... See them all 14
Polenta
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Taos hotpot, Polenta with Mont d'Or, Curried polenta, Rata-tart, ... See them all 7
Peeled and chopped tomatoes
Like these other recipes: Polpete, Sunday night pasta, Spinach and chick peas "à la milanaise", Pissaladière with puff pastry, Sausages with baked beans, French style, ... See them all 14
Grated cheese
Like these other recipes: Breton Pie, Sausage buckwheat pancakes, Cheese tart, Gratin with Parmesan flavours, Spinach Mornay, ... See them all 71
Other recipes you may also like
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".October 13th 2010365 K4 50 min.
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!April 17th 2011178 K4 1 hour 40 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.November 21th 2018203 K4.7 35 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011511 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.