Crispy Beef with Polenta
By chef Gulasch
Try this flavorfully varied dish with crispy beef, accompanied by rich polenta and a refreshing salsa verde.
- 15 min
- total
- Medium
- level
3 min prep · 12 min cook
What you will need
-
Ground Beef 125 g -
Polenta 80 g -
Milk 200 ml -
Garlic 1 clove -
Italian Hard Cheese 0.5 tbsp
-
Olive Oil 0.5 tbsp -
Oregano 1 tsp -
Lemon 0.25 pcs -
Parsley 0.25 pcs -
Chili Flakes 0.5 tsp
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Steps to cook
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Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🥩🍋 Preheat the oven to 200 °C.
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Bake the beef. Place the ground beef in a roasting pan, sprinkle with oregano, break it up lightly with your hands, season with salt and optionally add chili seasoning. Drizzle with olive oil and put into the preheated oven. Bake for about 12 minutes until the meat is cooked through and lightly browned.
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Chop the parsley. Optionally, meanwhile chop the parsley leaves into fine strips.
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Prepare the salsa. In a small bowl put approximately 2 tablespoons of olive oil per person, add lemon zest and lemon juice, stir in the chopped parsley, season with salt and pepper. Mix everything to create a salsa verde.
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Prepare the milk. Bring the milk to a boil in a saucepan. Grate the garlic into the boiling milk, season with salt and pepper.
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Cook the polenta. Gradually pour the polenta into the boiling milk and cook, stirring constantly, for about 5 minutes or until it reaches the consistency of mashed potatoes. Then turn off the heat, add the cheese and, if necessary, a little milk or water if the polenta is too thick.
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Serve. Divide the polenta among plates, top with the baked beef and spoon over the salsa verde. Serve immediately 🍽️✨
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