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.
13 K 5/5 (1 reviews)
1 hour 35 min.
Easy
12 people
14 IngredientsLast modified on: March 20th 2024
For 12 people, you will need:
4 
2 
8 tablespoons 
2 
2 
2 sprigs 
2 
1 kg minced beef
500 g peeled and chopped tomatoes
600 g 
200 g 
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
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Step by step recipe
Stage 1 - 5 min.
Stage 4 - 1 min.
In a large saucepan over high heat, pour in 8 tablespoons 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 8 tablespoons olive oil and when it's hot add 2 bayleaves, 2 sprigs thyme and 2 cloves garlic.
Stir to flavour the oil, then add 1 kg minced beef, salt and pepper.
Cook the meat to your liking, stirring occasionally.
Stir to flavour the oil, then add 1 kg minced beef, salt and pepper.
Cook the meat to your liking, stirring occasionally.
Stage 7 - 5 min.
Add 500 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 | 660 RDI=250 % | 690 RDI=70 % | 1,170 RDI=180 % | 6,700 RDI=340 % | 28,060 RDI: 340 % |
| 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 % |
How much will it cost?
- For 12 people : 17.50 €
- 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: Spaghetti Bolognese, Meatballs, Moussaka, Bolognaise lasagne, Enchiladas, ... See them all 14
Polenta
You can get more informations, or check-out other recipes which use it, for example: Curried polenta, Polenta with artichokes and mushrooms, Polenta with Mont d'Or, Firied fillet of sea bream with polenta, Rata-tart, ... See them all 7
Peeled and chopped tomatoes
Like these other recipes: Pissaladière with puff pastry, Rice à l'italienne, Polpete, White bean gratin "à l'italienne", Sausage rougail, ... See them all 14
Grated cheese
Like these other recipes: Pollack Parmentier, Spinach on toast with bechamel, Thin spinach and potato tart, Spinach and hard-boiled egg gratin, Alpine gratin, ... See them all 71
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