Polenta & Salsa Beef Recipe


Ingredients

1 no ingredients


Directions

1/4 c olive oil
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

 

 

Polenta & Salsa Beef Recipe brought to you by Recipe Ideas


Categories: Appetizer; Bread; Breads; Dip; Meat


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Recipes as an idea can be found far back into the far past, in fact as far into history as early Egypt, and potentially, even further back. In practice though, mostly, these old cookbooks were just basic pictorial instructions for meal preparation.

Later on, in The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks made use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida.

Over the succeeding few centuries, the powerful and rich strove to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households.

When we get to the 20th century, cookbooks are greatly in demand mostly as a result of more people being able to read, people having increased leisure time and having more disposable income.

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We hope you enjoy this Polenta & Salsa Beef recipe.

 


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