I was yet to try making polenta in the Thermomix but it was definitely on my must do list and I have to say it was delicious and complimented this Tuscan Beef stew beautifully. Don't let the addition of anchovies put you off making this stew, there is nothing fishy about it, the anchovies just give it a great seasoning so there is no need to add salt. I made the polenta straight after the stew without cleaning the bowl - this is either sheer laziness or brilliance - you decide, but as the polenta needs lots of flavour added I figured the residual stew couldn't hurt. The polenta recipe makes a huge serve so next time I will be trying to reduce it to about 200g. Enjoy Eb x
- 1 small onion
- 3 garlic cloves
- 4 anchovy fillets
- 10g fresh rosemary leaves (approx. 6 sprigs)
- 20g oil
- 100g red wine
- 100g tomato paste
- 50g beef stock paste
- Pepper only
- 1kg gravy beef diced
Add onion, garlic, anchovy and rosemary to bowl and blitz at Speed 8 for 2 seconds. Add oil and sauté for 3 minutes at Varoma Speed 1.
Add all remaining ingredients and cook for 45 minutes at 100deg on Reverse Speed 1. Pour into thermoserver making sure all the bits of beef are removed and without cleaning the bowl make the polenta.
- 300g Milk
- 900g water
- Note: You can use 1200g of just water or portion 50:50
- 40g chicken stock paste (or veg)
- 350g polenta
- Handful of fresh chopped herbs (I used oregano)
- 40g parmesan cheese grated
- 30g butter (optional)
- Salt and pepper to taste
Add stock, milk and water into the bowl and cook for 10 minutes at 100deg Speed 2.
Insert butterfly, set to cook for 10 minutes at 100deg Speed 2 then with blades running pour the polenta in. Once cooked add in herbs, cheese, butter and seasoning as required. Serve immediately.
This yields a large portion of polenta mash.