LENTILS w/ CHUCK STEAK AND CHERRY TOMATOES OVER CREAMY CHEESEY POLENTA.
½ lb CUBED CHUCK STEAK
1 GARLIC CLOVE
4 SPRIGS OF TYME
1 BAY LEAF
1 CUP RED WINE
1 15 oz. CAN OF LENTILS (GOYA)
1 14 oz. CAN CHERRY TOMATOES (OR STEWED, CRUSHED, DICED)
PINCH OF CAYANNE PEPPER
FLOUR, SALT AND PEPPER
3Tbsp OLIVE OIL
CHICKEN STOCK
SEASON CHUCK STEAK WITH SALT AND PEPPER, THEN COAT LIGHTLY WITH FLOUR…HEAT OIL IN POT AND BROWN STEAK ON BOTH SIDES. DO NOT OVER CROWD THE POT …BROWN IN BATCHES. WHEN ALL PIECES OF STEAK ARE BROWNED ADD BACK TO POT AND ADD 1 CRUSHED CLOVE OF GARLIC, TYME AND RED WINE.BRING TO A BOIL AND REDUCE RED WINE. WHEN RED WINE IS REDUCED ADD CHICKEN STOCK (OR WATER) JUST TO COVER MEAT.COVER POT AND BRING TO A BOIL AND THEN LOWER HEAT AND SIMMER FOR 1 HOUR. SKIM THE LIQUID FROM IMPURITIES THAT RISE TO THE TOP.IF MUCH OF THE LIQUID REDUCES DURING THE HOUR OF COOKING TIME ADD MORE STOCK OR WATER TO KEEP MEAT COVERED. AFTER 1 HOUR ADD 1 CAN OF LENTILS, 1 CAN CHERRY TOMATOES AND CAYANNE PEPPER…STIR AND LET COOK FOR ½ HOUR…TASTE AND AJUST SEASONING.
CREAMY CHEESY POLENTA
1 CUP POLENTA
1 ½ CUPS MILK
1 ½ CUPS CHICKEN STOCK
½ tsp SALT
1 tsp OLIVE OIL
1 Tbsp MASCARPONE CHEESE
HAND FULL OF GRATED CHEESE
PINCH OF PEPPER
COMBINE MILK, CHICKEN STOCK, OLIVE OIL AND SALT IN POT AND BRING TO A BOIL. SLOWLY STREAM IN POLENTA WHILE WHISKING … CONTINUE WHISKING UNTIL POLENTA AND LIQUID ARE COMBINED. LOWER HEAT AND COOK UNTIL TENDER (ABOUT 15 MIN) CONSISTINTLY STIRRING POLENTA. WHEN POLENTA IS COOKED TURN OFF HEAT AND ADD GRATED CHEESE AND MASCARPONE.
PLATE SOME OF YOUR CREAMY CHEESY POLENTA AND LADEL A PORTION OF LENTIL STEW OVER WARM POLENTA….UMMMMM…. SO GOOD!
BON APPETIT …ENJOY!
~ Champaine ~