Special Cooked Corn Meal

 7 years ago I found someone to love … and that someone helped make me who I am, to discover my talents and face everything to do what I like. And one of his first culinary applications (rs) was Angu with mincemeat: |

Angu in São Paulo is made with fresh corn beaten and braised as a rustic creamed corn (amoooo rs), but in Rio de Janeiro is the polenta mush.

As a be simple but with complex tastes, in all his birthdays he asks me this, soft polenta with ground beef. I’ll be preparing myself, the 25th is coming;)

Congratulations my love! Bring lots and lots of polenta still in our lives!

Ingredients:

300g ground beef
3 tomatoes for sauce
150g of sweet cornmeal
1L of water
200g of grated mozzarella
Garlic and onion to taste
Salt and spices to choose

Preparation mode:

Polenta: Mix the water and the cornmeal while still cold (give preference to the half-cooked cornmeal, the taste is better), until it becomes a homogeneous liquid. In a pan, preferably high, fry a little garlic in oil and gradually add the mixture of cornmeal and water little by little to avoid lumps, if you have a fue to stir it is better. Stir until it thickens, season to taste and let it cook until you lose the taste of raw cornmeal. This is creamy, like porridge.

Sauce: Fry the meat well in olive oil, with onion and garlic to taste. Make the natural tomato sauce, as previously published.

In a serving dish place the polenta, cover with the sauce and the mozzarella, place in the high oven to brown for 20 min.

This recipe serves 4 servings. Enjoy your food !