1/2 lb Small onion, peeled
1 tbsp Olive oil
2 cup Milk
2/3 cup White cornmeal
1 1/2 tsp Fresh ground black pepper
1 large Egg
1 1/2 lb Beef round, cut in 1-inch cubes
1/4 lb Mushroom, small
2 Cloves garlic, sliced
1 1/2 cup Water
1 tbsp All-purpose flour
1 tsp Dijon mustard
1/2 cup Olives, small, pitted
1 tbsp Capers
1/4 cup Cheddar cheese, shredded
2 tbsp Parmesan cheese, grated
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Several hours or the day before serving, prepare polenta triangles. Grease a 9-inch-square baking pan. Finely chop 2 onion. In 2-quart saucepan, saute chopped onions in 1 tsp. olive oil until golden. Carefully stir in mil, then stir in cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Heat polenta mixture to boiling over medium heat, stirring occasionally. Reudce heat to low, cover, and cook without stirring for 5 minutes.
In small bowl, lightly beat egg. Gradually stir a little of the hot polenta into the gg; then stir the egg-and-polenta mixture into the pot of polenta. Cook, stirring constantly, 1 minute. Pour polenta into greased pan. Spread to make surface level. Cool to room temperature on wire rack. Cover and refrigerate until firm--several hours or overhight.
Three hours before serving, prepare beef filling: Heat oven to 350øF. In large skillet, heat remaining oil. Saute beef cubes, half at a time, until well browned on all sides. Remove beef cubes to 1 1/2-quart casserole or souffle dish as browned.
In same skillet, saute remaining 6 onion, the mushrooms, and garlic until golden. Remove to casserole and toss with beef.
Carefully add 1 cup water to skillet; heat to boiling. In cup or small bowl, stir together remaining 1/2 cup water, the flour, mustard, the remaining 3/4 tsp. salt, and 1/4 tsp. pepper. Stir into boiling water in skillet to make sauce. Cook, stirring to loosen browned-on bits, until thickened. Stir in olives and capers. Pour sauce over beef mixture in casserole. Cover and bake 1 1/2 hours.
With sharp knife, cut polenta into 4 1/2-inch squares; cut squares diagonally in half to make 8 triangles. Remove lid from casserole; arrange polenta triangles, spoke-fashion, on top of beef mixture. Sprinkle with cheeses.
Bake casserole, uncovered, 30 minutes longer or until beef is tender and polenta triangles are browned on edges. Serve from casserole.
NOTES : Start this recipe in the morning or the day before serving. Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 2, 1998
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