My mother used to make this dish combination, tomato and capsicum beef mince farçie with polenta, every week at least once and we used to love it and lick our plates.
It is a whole dish too, satisfying your little stomach with healthy veg vitamins, energy and iron of the beef mince and nutritious polenta cornmeal.
Polenta is still seen as a peasants dish, originally from Lombardi – Italy, but receiving lately attention by chefs all over the world.
Corn is ground finely and boiled ~5 min for easy and quick preparation.
I had to store mine in the fridge, because of the high humidity of the monsoons.
For the meat marination:
0,2 – 0,3 kg Beef mince – I use double grounded
1 medium sized onion, chopped fine
1/2 bulb Garlic, crushed
1/2 Tbs Soy Sauce
1 Tsp Ginger Garlic Paste
1/2 tsp Worcestershire sauce (Bancal Sauce)
few drops Vinaiger – I use Coconut vinegar
“Herb de Provence” herbal mix
For the Sauce:
Tomato Paste – as u want, I use around 1-2 to 1 packet
1 small onion
4 big clove garlic
1 cup Polenta Cornmeal
Start by frying the chopped onion and garlic, till they are pinkish and soft, then add the fried onion and garlic and all above-mentioned meat marination ingredients to the mince, mixing it well.
Keep it standing for min 1/2 hour, if you have more time then try keeping it overnight in the fridge.
The longer it marinates the better and more intense will be the dishes taste.
Continue with chopping the small onion and crushing the 4 garlic cloves, cutting out the tomato and capsicum, when the time comes to prepare dinner.
See in the photos underneath.
Don’t throughout the top of the tomatoes and capsicums, since we will cover the meat filled veggies with it.
Same for the tomato inside flesh, this will cook with the paste onion and garlic, becoming a hearty sauce.
The Capsicum has to be seeded inside before filling it with the mince mix.
Heat up a pot with olive oil and fry the onion and garlic first for 3 min, then add the left “tomato inside” to the pot and the concentrated tomato paste.
Season it with Oregano salt and pepper.
Now, place the filled tomatoes and capsicums, standing if possible, in the pot.
Cover the pot and cook on medium heat for around 20 mins.
Check in between always that nothing burns on!
Add little water in case it gets to dry, but don’t overdo the water.
Put to boil 1 1/2 cup salted water in a pot, add the 1 cup Polenta at ones and stir the polenta till it thickens and starts to bubble up.
It doesn’t take longer than 5 mins. usually.