Polenta Beef Lasagna
(Lasagna de Harina de Maiz y Carne)
Prep Time: 5-10 minutes
Cooking Time: 30 minutes
TIP: You can substitute ground meat with chciken or turkey
4 cups of fine corn meal
7 1/4 cups of water
1 lb of ground beef
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper. chopped
3 cloves of garlic, finely minced
1 ½ tablespoon of tomato paste
¼ cup of parsley, chopped
3 tablespoon of oil
1 tablespoon of salt
1 lb of sharp cheddar cheese or mozzarella cheese
2 chicken bullion
1 tablespoon of unsulted butter, cut into cubes
In a non-stick pot, heat 2 tablespoon of oil and add the onons, peppers and garlic. Sauté until translucent.
Add the tomato paste, chicken bouillon, salt, black pepper and ¼ cup of water. Stir for 2 minutes
In a large non-stick pot, warm 7 cups of water and salt.
In small quantity, add the cornmeal and stir. Add the parsley, the escabeche, and stir well until well blended. When it starts to bubble, turn heat to low. Stir until it thickens. Then remove from heat
Sprinkle salt & pepper on ground meat.
In a skillet, heat 1 tablespoon of oil and cook the ground meat until it's cooked (10-15 minutes). Set aside and let it cool
Putting it All Together
Preheat oven to 350 degress
In a baking dish, add butter and pour a layer of the cornmeal mixture and a layer of meat and cheese.
Ending with a layer of cornmeal mixture
Sprinkle cheese on top
Bake for 20-30 minutes
Serve with garlic bread or salad