06/18/08
My original intention was to make timoles without the corn husks. This is just as good, and 100% easier.
Need:
Polenta log. (That creepy premade polenta you find near the fresh pasta. Get the "original" or "plain".)
1 lb low-fat beef (I used 90/10. I would not go any lower than that, because you won't be draining it.)
1 packet McCormick's Enchilada mix
about 1/3 c. water.
shredded sharp cheese
1/2 red pepper, 1/2 orange pepper, 1/2 yellow pepper, all chopped
1 small chili pepper (I couldn't find jalapenos)... regulate the heat by leaving in or removing seeds. I used 1/2 the seeds, and it has a little bite.
Turn oven on to 350 degrees.
Slice the polenta lenghtwise, about 1/3 inch thick. I had a GIANT log of polenta, so I sliced it in half, cut off the round end, and ended up with 6 rectangles, about 1- 1/2 inches by 4 inches, 2 that were round on one side.
heat a little bit of veg. oil in a pan that will fit your polenta pieces. Fry up the polenta (it will darken and soften) on both sides over med-high heat. Remove from pan. If there is oil still in the pan, drain it. Dump meat into hot pan. Pour the seasoning and water over the meat before stirring (so it can really soak in). The liquid should disappear quickly.
Cook the meat. Once the meat is cooked through, add the peppers. Once those are soft, move the meat to one side of the pan. Lay some of the polenta in the empty part of the pan, and sprinkle them with cheese. Put meat on top. Keep moving the meat around until you have the bottom of the pan covered in polenta with cheese, and the meat on top. Cover the meat with cheese, and stick it in the oven for a few minutes.
You have 10 minutes to occupy yourself while the cheese melts and bubbles.
Serve by scooping out one glorious polenta slice with goodness on top.
Variations: In the future, I might add some onion, cooking it with the meat. I may add some diced tomatoes, or better yet, salsa. (We had no salsa. Sad.)
ENJOY. (Really, you have no other choice with this one.)
No comments:
Post a Comment