|     ||1 cup precooked polenta cornmeal ||  ||1 cup milk|
|     ||1/2 cup fresh cheese (diced)||  ||1 onion|
|     ||1 stick celery||  ||2 stems parsley|
|     ||basil leaves||  ||1/2 kg tomatoes, (or 6 Tbsps. tomato sauce)|
|     ||200 grs. ground beef||  ||salt and pepper|
|     ||1 cube beef stock||  ||grated cheese|
|Chop finelly the onion and fry slightly in oil. Cook for 10 minutes.|
Chop the celery, parsley, basil and add to onion.
Peel and remove seeds from tomatoes. Add them to previous mixture along with the beef stock. Cook for 20 minutes.
In another pan, brown the meat and add to previous ingredients. Season with salt and pepper and cook for 5-8 minutes.
Boil the water and sprinkle cornmeal gradually, stirring constantly.
Add cheese, milk and a little salt, keep stirring.
Allow to cook for 1 minute, then remove from heat.
Sprinkle with grated cheese on top.
| Categories:  Argentine|
| Estimated Serving:  2|
| Estimated preparation time:  30 min.|
| Language:  English|
| Shared by:  Marcos 2010/01/21|