Hello everyone,
Today I’m sharing a recipe I love and my kids are crazy about. When I made this recipe, I didn’t take any nice photos because I didn’t plan to publish it. When I put the polenta on the meat, I wasn’t sure about the result, I was a bit disappointed, but in the end, we enjoyed it! Shows you never know…
If you don’t have a Cookéo, you can use a pressure cooker.
Ingredients: (for 4 people)
– 350g ground beef
– 100g kidney beans
– 100g canned corn
– 300g crushed tomatoes
– 100g cornmeal (polenta)
– 20cl milk (or cream)
– 45g butter
– 1 egg
– Grated Gruyère cheese
– 100g flour
– 1/2 teaspoon baking powder
– 1 shallot
– 2 garlic cloves
– 1 tablespoon Mexican spice mix (optional)
– 2 tablespoons olive oil
– 20cl water
Instructions:
1. Chop the onion and garlic.
2. In the Cookéo bowl, pour olive oil and spices, and sauté the garlic and onion for 1 minute on the “sauté” mode.
3. Add the meat and cook for an additional 3 minutes, stirring occasionally.
4. Add the crushed tomatoes, 20cl water, salt, and pepper. Cook for 5 minutes under pressure.
5. After this time, add the kidney beans and corn, and mix.
6. Preheat your oven to 180°C (350°F).
7. If your mold is silicone like mine, place it on a perforated aluminum sheet. You can of course use a simple baking dish.
8. Pour the contents of the Cookéo bowl into your dish.
Melt the butter. Set aside.
9. In a mixing bowl, combine the cornmeal with flour, baking powder, salt, and pepper.
10. In another bowl, mix the egg with milk and melted butter.
11. Incorporate the first mixture into the second, stirring until you get a homogeneous texture.
12. Pour the mixture over the meat. Sprinkle with grated Gruyère cheese and bake for about 20 to 25 minutes. If you notice that the top is browning too quickly, cover with parchment paper.
Enjoy your meal! 😉
I wish you a good end of the week. The week has been short for the kids, they’re thrilled 😉
Thank you for visiting the blog, thank you for your loyalty.
