Ingredients
1 no ingredients
Directions
1/4 c olive oil Polenta & Salsa Beef Recipe brought to you by Recipe
Ideas
1 c coarse yellow cornmeal
4 c chicken broth
2 TB olive oil
1 lb ground beef
2 red bell peppers, -- cut
: into 1/4 inch dice
2 c salsa, -- storebought
1 c chopped fresh cilantro
: Grated aged Jack cheese or
: sharp white cheddar
: Salt
Heat the oil in a large saucepan. Add cornmeal and saute, stirring
constantly, for a minute so all grains are coated with oil. Add the
broth and bring liquid to a boil whisking all the while. When this
comes to a boil it will bubble up. Quickly put a lid on and turn heat
down to very low; cook until it no longer tastes raw, about 20
minutes. Season with salt and pepper.
Meanwhile heat 2 tablespoons oil in large skillet. Add peppers, cover
and cook until tender, about 10 minutes. Uncover skillet, crumble in
ground beef and cook until no longer pink. Add salsa and cook
uncovered for 5 minutes until thick. Adjust seasoning.
To serve, ladle cornmeal in bowl; spoon beef and salsa sauce over top
and sprinkle with cilantro and grated aged Jack cheese.
Yield: 4 servings=7F
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6600
From: Meg Antczak
Servings: 4 servings
Categories: Appetizer; Bread; Breads; Dip; Meat
The History of Recipes
We can read the history of meal recipes way back into the far past, in truth as far as the early Egyptians, and maybe further still. Interesting though that is, generally, these early records were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe found, according to food historians are some tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in books on cooking, some of which still exist in private cookery archives. For the next few years, the upper-class families of Wesstern Europe tried to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes common in their social group. By the advent of the twentieth century, cooking books are increasing in popularity mostly due to increased literacy, people having more spare time and having more money to spend. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Polenta & Salsa Beef recipe.
