and Cheesy Polenta
Ingredients: Beef pot roast (beef, water, sugars (dextrose, sugar), modified corn starch, salt, hydrolyzed corn, soy and wheat protein, spices, caramel colour, flavour, onion powder, garlic powder, dehydrated parsley, modified milk ingredients, canola oil, xanthan gum, silicon dioxide) (milk, soy, wheat, sulphites) • Mushrooms • Mirepoix (carrot, onion, celery) • Cornmeal (degermed yellow cornmeal) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Red wine vinegar • Parsley • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Beef Pot Roast
575 g
Mirepoix
113 g
Cornmeal
0.5 cup
Parmesan Cheese, shredded
0.5 cup
Gravy Spice Blend
20 g
Parsley
7 g
Garlic, cloves
2 unit(s)
Red Wine Vinegar
0.5 tbsp
Italian Herb Spice Blend
5 g
Mushrooms
227 g
Butter*
3 tbsp
Salt*
0.33 tsp
Milk*
0.5 cup
Pepper*
0.13 tsp
Oil*
1 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Leaving beef in its plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside.
- To a medium pot (large pot for 4 servings), add 2 1/4 cups (4 1/2 cups) water, 1/2 cup (1 cup) milk and 1/2 tsp (1 tsp) salt. Bring to a boil over high.
- Once boiling, slowly whisk in cornmeal. Cook for 1-2 min, stirring frequently, until cornmeal thickens.
- Reduce heat to low. Cook for 20-25 min, stirring occasionally, until cornmeal grains are tender and texture is creamy.
- Meanwhile, quarter mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2-3 min, stirring occasionally, until tender.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Remove beef from packaging, reserving liquid. Cut into 1-inch pieces.
- Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter. When melted, add garlic and Gravy Spice Blend. Cook for 1 min, stirring often, until toasted.
- Add 1/4 cup (1/2 cups) water, Italian Herb Spice Blend, reserved beef liquid, mushrooms and half the red wine vinegar (use all for 4 servings). Season with pepper.
- Simmer on low for 5 min, stirring occasionally, until slightly thickened
- Add half the parsley. Season with salt and pepper, then stir to combine.
- To an 8x8-inch baking dish (use a 9x13 dish for 4 servings), add sauce and beef. Stir to combine.
- Bake in the middle of the oven for 5-7 mins until heated through.**
- To polenta, add 2 tbsp (4 tbsp) butter and Parmesan. Season with salt and pepper, then stir until butter and Parmesan melt.
- Divide polenta between bowls.
- Divide beef and mushrooms between bowls in the center of the polenta. Sprinkle with remaining parsley.
1070
kcal
Calories
64
g
Fat
30
g
Saturated Fat
58
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
69
g
Protein
210
mg
Cholesterol
2350
mg
Sodium
2.5
g
Trans Fat
1400
mg
Potassium
350
mg
Calcium
7
mg
Iron
