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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.

17 K 5/5 (1 reviews)

1 hour 35 min. difficulté

Easy

8.75 €

2 people

14 Ingredients

Last modified on: March 20^th 2024

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For 2 people, you will need:

1 1 carrot
2 ¹⁄₃ onion
3 1 tablespoon olive oil
4 ¹⁄₃ leek
5 1 tablespoon olive oil
6 ¹⁄₃ bayleaf
7 ¹⁄₃ sprig thyme
8 ¹⁄₃ garlic clove
9 ¾ cup minced beef
10 ½ cup peeled and chopped tomatoes
11 ½ cup polenta
12 2 ½ tablespoons grated cheese
13 salt
14 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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 1 carrot, then cut into small pieces, but you can also grate them.

Set aside.

Stage 2 - 3 min.

Prepare and slice ¹⁄₃ onion.

Set aside.

Stage 3 - 15 min.

Prepare ¹⁄₃ leek, then chop.

Set aside.

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.

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 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 ¾ cup minced beef, salt and pepper.

Cook the meat to your liking, stirring occasionally.

Stage 7 - 5 min.

Add ½ cup 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 ½ cup polenta to which you will mix 2 ½ tablespoons 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	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

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