Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Canestrato d'Aspromonte cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound of ground beef
- 1 can of crushed tomatoes
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/2 cup of breadcrumbs
Special equipment needed:
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring water and salt to a boil. Slowly whisk in the polenta and stir constantly for 5 minutes until it thickens.
3. Remove from heat and stir in the Canestrato d'Aspromonte cheese and Parmesan cheese until melted and well combined.
4. Pour the polenta into the pie dish and spread it evenly. Set aside.
5. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until softened.
6. Add ground beef and cook until browned, breaking it up with a wooden spoon.
7. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
8. Pour the beef mixture over the polenta in the pie dish.
9. Sprinkle breadcrumbs on top of the beef mixture.
10. Bake for 30 minutes or until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 435
Fat: 23g
Carbohydrates: 35g
Protein: 23g
Sodium: 857mg
Sugar: 4g
Substitutions for ingredients:
- Canestrato d'Aspromonte cheese can be substituted with Pecorino Romano cheese.
- Ground beef can be substituted with ground turkey or chicken.
Variations:
- Add chopped vegetables such as bell peppers, zucchini, or mushrooms to the beef mixture.
- Use different types of cheese such as cheddar or mozzarella.
Tips and tricks:
- Make sure to stir the polenta constantly to prevent lumps from forming.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pie on a platter with a sprinkle of fresh parsley.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the polenta is too thick, add a little bit of water until it reaches the desired consistency.
- If the pie is too watery, let it bake for a few more minutes until the top is golden brown and crispy.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Canestrato d'Aspromonte is a hard cheese made from sheep's milk in the Aspromonte mountains in southern Italy.
Flavor profiles:
The Canestrato d'Aspromonte cheese adds a nutty and slightly salty flavor to the polenta pie, while the beef mixture is savory and slightly tangy from the crushed tomatoes.
Serving suggestions:
Serve the polenta pie as a main dish for dinner or lunch.
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Region: Italian