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Old 02-01-2013, 12:27 AM   #31
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Originally Posted by pacanis View Post
This sounds good. I don't know about eating it with my hands though, lol.
I thought this might be easier. This is my polenta tart Pac. In the pic I made it with curried mince. Just sub the bacon and mushroom mix for.....

1 pound of ground beef
1 large onion
1 can of chopped tomatoes
2 tsps of Indian curry paste or powder
salt and black pepper to taste
1 tsp of paprika
splash of worcestershire sauce

Brown onions in a little oil with curry, add beef and fry till browned. Add a splash of w/ sauce, the canned tomato, the paprika and season with salt and pepper to taste.
Layer with polenta and cream as with the bacon. Top with grated mozza and cheddar and slices of fresh tomato. Bake for 30-40 mins at 350F. Slice and serve with veggies or salad

Season the polenta with butter and salt. The polenta should form a thick porridge. Firm enough to be spread evenly in a lasagna dish.

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Old 02-01-2013, 09:08 AM   #32
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Looks and sounds really good, Snip! Have you ever used that meat mixture in tacos?
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Old 02-01-2013, 09:19 AM   #33
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Looks and sounds really good, Snip! Have you ever used that meat mixture in tacos?
Thanks Z
Yes I've used the meat mix in Tacos, to stuff pancakes, on pizza and my family's favourite with fatcakes.
Fatcakes are just balls of ready made white bread dough that are deep fried in oil.
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Old 02-01-2013, 09:22 AM   #34
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Would you explain your method for fatcakes. I like the sound of that one!
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Old 02-01-2013, 09:38 AM   #35
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Originally Posted by Snip 13 View Post
I thought this might be easier. This is my polenta tart Pac. In the pic I made it with curried mince. Just sub the bacon and mushroom mix for.....

1 pound of ground beef
1 large onion
1 can of chopped tomatoes
2 tsps of Indian curry paste or powder
salt and black pepper to taste
1 tsp of paprika
splash of worcestershire sauce

Brown onions in a little oil with curry, add beef and fry till browned. Add a splash of w/ sauce, the canned tomato, the paprika and season with salt and pepper to taste.
Layer with polenta and cream as with the bacon. Top with grated mozza and cheddar and slices of fresh tomato. Bake for 30-40 mins at 350F. Slice and serve with veggies or salad

Season the polenta with butter and salt. The polenta should form a thick porridge. Firm enough to be spread evenly in a lasagna dish.

Gorgeous!
Polenta just went on my list for next trip to the grocery store.
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Old 02-01-2013, 09:41 AM   #36
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Gorgeous!
Polenta just went on my list for next trip to the grocery store.
Thanks again Pacman
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Old 02-01-2013, 09:49 AM   #37
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You're welcome.
I might combine both recipes. I hate to discard the bacon and mushrooms
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Old 02-01-2013, 09:51 AM   #38
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You're welcome.
I might combine both recipes. I hate to discard the bacon and mushrooms
Bacon does improve everything!
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bacon, mushrooms, recipe, white polenta

Snip's Signature Dish I've been thinking long and hard about what my signature dish is and I believe this would be it. We have a traditional Afrikaans dish in SA and this is my version. Very different from the original. I made it for my first husband when we got married the first night we spent together in our home. It's the one side dish that everyone asks me to bring to a braai (BBQ) and family and friends all eat it with their hands otherwise they're not allowed to have any. That's my rule :lol: Both of my children ate this as their first grown up meal and still ask for eat when they want comfort food. Odette's Pap Tert (White polenta bake) White polenta (We use pap in SA but white polenta is the same thing) 1 punnet of portabello mushrooms halved and sliced. 1 large onion thinly sliced 1 cup of cream 1 pound of streaky bacon chopped and fried till crisp. Aromat seasoning and ground black pepper to taste Salt 1 tsp of paprika 1 cup of grated mozzarella 1 cup of grated gouda cheese You'll need one lasagna dish, I use a 30cm x 30cm dish, 6cm deep. On a medium heat fry the onions in butter till translucent, add mushrooms and paprika. Season with Aromat and Black pepper to taste. Fry till mushrooms are fully cooked and set aside till needed. Cook enough polenta to just about fill your lasagna dish, salt and add butter to taste. (The polenta should be the consistancy of mashed potato.) Butter your lasagna dish and spoon half of the cooked polenta into the dish flattening as you go. Spread half of the onion and mushrooms evenly over top and sprinkle with half the crispy bacon and half of both cheeses. Pour half the cream over and spoon remaining polenta on top of this evenly. Add the rest of the onion and mushroom mix, bacon and cream as before, top with remaining cheese. Dust lightly with a bit more paprika. Bake at 350F for 30 mins or until cheese is golden and melted. Serve alongside BBQ'd meats or protein of choice. I wouldn't make this while on a diet :lol: It's very rich but a delicious treat! Knob of butter 3 stars 1 reviews
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