Polenta Criolla

🧂 Ingredients

• 300g Cornmeal(Medium or coarse grind is recommended for texture. Instant polenta can be used but may alter cooking time and texture.)
• 500g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
• 2 cups (approx. 480ml) Tomato sauce(Use a good quality, plain tomato sauce or crushed tomatoes for the base of the meat sauce.)
• 1 medium Onion(Finely chopped.)
• 3 cloves Garlic(Minced.)
• 1/2 medium Bell pepper(Any color, finely chopped (optional, for added flavor).)
• 2 tablespoons Vegetable oil
• To taste Salt
• To taste Black pepper
• 200g Cheese(Shredded. A blend of mozzarella and cheddar, or a local Venezuelan cheese like 'telita' or 'llanero' if available, works well.)
• 6 cups (approx. 1.4 liters) Water or Broth(For cooking the polenta.)
• 2 tablespoons Butter(For enriching the polenta.)

👨‍🍳 Instructions

1. 1

   Prepare the Meat Sauce: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off excess fat.

   ⏱️ 10 minutes
2. 2

   Add the chopped onion, bell pepper (if using), and minced garlic to the pot with the beef. Cook until the vegetables have softened, about 5-7 minutes. Season with salt and black pepper.

   ⏱️ 7 minutes
3. 3

   Pour in the tomato sauce. Stir well to combine with the meat and vegetables. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld. The sauce should thicken slightly.

   ⏱️ 30 minutes
4. 4

   Prepare the Polenta: While the sauce simmers, bring 6 cups of water or broth to a boil in a large, heavy-bottomed saucepan. Gradually whisk in the cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is very thick and creamy. This can take 20-30 minutes depending on the grind of your cornmeal. Stir in the butter and season with salt to taste.

   ⏱️ 30 minutes
5. 5

   Assemble the Dish: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (or similar size) baking dish. Spread half of the cooked polenta evenly in the bottom of the dish. Top with half of the meat sauce, spreading it to cover the polenta. Sprinkle half of the shredded cheese over the meat sauce.

   ⏱️ 10 minutes
6. 6

   Repeat the layering: Add the remaining polenta over the cheese layer, followed by the rest of the meat sauce. Finish by sprinkling the remaining cheese evenly over the top.

   ⏱️ 5 minutes
7. 7

   Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before serving to allow it to set slightly.

   ⏱️ 40 minutes

💡 Pro Tips

• ✓Layering is key! Think of it like a savory lasagna.
• ✓This dish is ultimate comfort food, perfect for a family meal.
• ✓A true Venezuelan family favorite, often served on weekends.
• ✓For a smoother polenta, stir in a splash of milk or cream at the end of cooking.

🔄 Variations

• Add more cheese for an extra decadent layer.
• Incorporate sautéed vegetables like mushrooms, zucchini, or corn into the meat sauce.
• For a spicier kick, add a pinch of red pepper flakes to the meat sauce.

🥗 Nutrition

Per serving