5-10g parsley leaves
1 spring of mint
1 spring of dill
1 clove of garlic
150g kasseri cheese, roughly chopped (edam, emmenthal, gouda.. etc would be OK as well)
150g onions, quartered
650g water
30g corn oil (10+20)
200g cornmeal (polenta)
2 eggs
Salt, black pepper
500g minced meat
280g canned corns (drained)
400g canned diced tomatoes
- Chop parsley, mint, dill and garlic for 5 seconds on Speed 7 and set a side
- In a roughly washed and drained TM Bowl put cheese and chop for 10 seconds on Speed 6. Set aside
- Chop onion for 5 seconds on Speed 6. Put in a Teflon pan
- Put water, 10g of corn oil and salt in TM Bowl. Bring it to boil for 10 minutes at 100°C on Speed 1
- Set TM for 20 minutes at 100°C on Speed 2 and start. Pour down slowly cornmeal through the hole of TM lid. Mix with TM Spatula through the hole of TM lid. Leave it there inserted until cooked
- When cooked, let it cool down and become tepid for a while
- In the meantime add 20g of corn oil into pan together with chopped onions. Saute until browned
- Add minced meat and saute 5 more minutes
- Get 2-3tbsps of corn and keep aside. Add the remaining corn into pan
- Add diced tomatoes, chopped parsley-mint-dill-garlic mixture. Adjust salt and pepper. Cook for 15 minutes without lid on low heat
- Pour minced meat mixture into a casserole
- Mix tepid polenta with eggs and 75g of grated cheese for 1 minute on Speed 6-7
- Spread polenta mixture onto minced meat
- Sprinkle with the remaining 75g of cheese and corns that you previously set aside
- Cook in preheated oven at 200°C for 20-25 minutes and then serve
Afiyet olsun
It is adapted from Sofra Magazine with some changes
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