1,424 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

5,054 1 5

Last modified on: March 20^th 2024

Keywords for this recipe:

For 12 people, you will need:

1 4 carrots
2 2 onions
3 8 tablespoons olive oil
4 2 leeks
5 8 tablespoons olive oil
6 2 bayleaves
7 2 sprigs thyme
8 2 cloves garlic
9 1 litre minced beef
10 500 ml peeled and chopped tomatoes
11 600 ml Polenta
12 200 ml grated cheese
13 salt
14 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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.

Prepare 4 carrots, then cut into small pieces, but you can also grate them.

Set aside.

Stage 2 - 3 min.

Prepare and slice 2 onions.

Set aside.

Stage 3 - 15 min.

Prepare 2 leeks, then chop.

Set aside.

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.

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 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 litre minced beef, salt and pepper.

Cook the meat to your liking, stirring occasionally.

Stage 7 - 5 min.

Add 500 ml 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 600 ml Polenta to which you will mix 200 ml 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,025 Kcal or 25,225 Kj	268 gr	195 gr	538 gr
223 %	76 %	14 %	60 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
152 Kcal or 636 Kj	7 gr	5 gr	14 gr
6 %	2 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
502 Kcal or 2,102 Kj	22 gr	16 gr	45 gr
19 %	6 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 12 people : 18.92 $
Per person : 1.58 $

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: You can check-out other recipes which use it, like for example: Gisèle's Pasties, Moussaka, Enchiladas, Spaghetti Bolognese, Meatballs, ... All
	Polenta: You can get more informations, or check-out other recipes which use it, for example: Rata-tart, Taos hotpot, Firied fillet of sea bream with polenta, Polenta with Mont d'Or, Curried polenta, ... All
	Peeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Polpete, White bean gratin "à l'italienne", Chicken "cantina", Spinach and chick peas "à la milanaise", Rice à l'italienne, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with spinach, Duck Parmentier, French onion soup, Spinach on toast with bechamel, Stuffed cabbage leaves, ... All

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
405K3.5 12 min. March 21^th 2017

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.7M 23.4 40 min. November 15^th 2018

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.4M 65 1 hour 28 min. November 4^th 2013

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
92K4.1 2 hours 17 min. December 30^th 2019

Peach and verbena feuilleté

In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
31K4.1 2 hours 23 min. September 3^rd 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.