Beef and Mushrooms with Polenta 

Rating: (2 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Try this for low-fat entertaining, without sacrificing flavour.

Ingredients:

3 cup chicken stock

1 cup low fat milk

1 cup polenta (cornmeal)

1/2 cup grated parmesan cheese, reduced fat

1 Tbsp olive oil

2 cloves garlic, crushed

400 g diced beef (chuck, blade or topside)

4 ripe tomatoes, chopped

2 Tbsp freshly chopped rosemary

1/2 cup dry white wine

2 tsp worcestershire sauce

4 cup sliced mushrooms

Directions:

Bring stock and milk to boil in a large saucepan. Add polenta in a steady stream, stirring well with a wooden spoon. Keep stirring over low heat for about 10 minutes or until the polenta mixture has thickened and comes away from the sides of the saucepan. Stir in parmesan cheese. Pour mixture into a lightly greased baking pan. Cover and refrigerate until cold.

To make sauce, heat oil in a large frying pan. Add garlic. Add diced beef. Cook for about 5 minutes or until meat is browned. Remove beef. Add tomatoes, mushrooms and rosemary. Cook, stirring for a further 3 minutes. Replace beef. Add wine and sauce. Simmer until beef is cooked through, about 30 minutes. Add more wine or stock if liquid evaporates.

Turn polenta out of pan. Cut into rectangles. Place under hot grill. Grill for about 3 - 4 minutes each side or until heated through. Serve grilled polenta with beef and mushrooms. Accompany with a fresh salad.

Author:

Fresh Finesse

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