Ahh, the thing I love about Winter is getting out the cast iron pot or the slowcooker out and smelling a beautiful casserole fill the house with wonderful aroma. It's so welcoming and homely.
I saw this recipe in Australian Good Taste - it's part of the 'cook the issue' promotion. As I made it I tweaked it a bit, so if you want the original recipe, you'll need to go buy your own copy!
Now, some things I want to share: I wasn't such a fan of the polenta topping. Personally I would make this recipe again but use a potato/sweet potato mash on top (with the diced parmesan). I found the polenta topping a little bitter after it had cooked. If you love your polenta (which I normally do) give it a try.
1 kg chuck or blade steak
2 onions, roughly diced
2 carrots, roughly diced/cut
4 cloves of garlic, finely diced
2 smoked chorizo sausages, roughly chopped
1 tsp dried oregano (I used fresh)
1/2 tsp cinnamon
3 tsp paprika
1 tin peeled tomatoes
1 cup white wine
1 cup beef stock
1/2 cup peas
2/3 cup dried polenta
1 cup self raising flour
100g parmesan cheese, diced
Pre-chop all your meat, chorizo, onions, garlic and carrots. Heat up and place a tb oil in your cast iron or heavy pot.
Brown your meat, a bit at a time and set aside.
Add the onion, garlic and chorizo over a medium heat until the onions become a bit golden on the edges.
Add paprika, cinnamon and oregano, mix through well for about a minute.
This smells SO good at this point, try not to pull out the bits of chorizo and eat it all...OK?
Add back the beef and then add carrots, tinned tomatoes, beef stock and white wine.
Pop the lid on and set it down to low for about 1 hour. Look at THAT.
Get making your polenta (or mashed potato) top. For polenta mix polenta and self raising flour in a bowl. Mix 2 eggs with buttermilk, then gently add the wet to the dry ingredients
Stir through parmesan...a bit at a time.
Sprinkle peas over the top of the meat mixture....
...then dribble the polenta mix over the top. Make sure you leave some 'holes' for the meat to vent
Bake for 30-40 minutes until polenta (or mash) is golden brown on top.
Yes, you're allowed to drool at this bit.
Now if this doesn't warm you up... I don't know what will!
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