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 an easy and quick preparation. I had to store mine in the fridge, because of the high humidity of the monsoons.
Serves 2-3
Ingredients:
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 vinaiger
“Herb de Provence” herbal mix
Salt, Pepper
For the Sauce:
2-3 Tomatoes
2-3 Capsicum
Tomato Paste – as u want, I use around 1-2 to 1 packet
1 small onion
4 big clove garlic
oregano
salt
pepper
Side dish:
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 over night 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 through out 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 burn on!
Add little water in case it gets to dry, but don’t over do the water.
Polenta: 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 then 5 mins. usually.
{ 10 comments… read them below or add one }
Hola Helene, que rico esta receta, me encanta la verdura, los tomates son un manjar para mi, y este relleno está riquísimo.
Besitos
Sounds wonderful! Thanks for sharing.
Hi! We make something similar and call it "stuffed peppers" or "stuffed tomatoes". I really like the ingredients in the meat marinade. Sounds very flavorful and I like the idea of cooking them in the paste. The polenta must pick up all those rich flavors! You're having monsoons and we are having a hurricane now.
Helene , this sounds delicious. It's the kind of dish my family would love. I'm new to your blog but I will be back. You've created a lovely spot for your readers to visit and I really enjoyed the time I spent here. I hope you have a great day. Blessings…Mary
@anmar hola! gracias por comentar. Me encanta cocinar con los tomates también, que son una delicia. Esta receta es de mi madre, un plato tradicional francés. =)
@Christine welcome! =D
@Linda yeah, my husband calls it stuffed peppers and tomatoes too. ^.^ We call it in french Farçie, I guesse so from the word farçe which would mean in english "joke".
Was your area were badly affected? I heard it had reached New York! I haven't expirienced yet a hurricane in my life, luckily.
@Mary Oh thank you very much, your always welcome here to share and contribute here and there.
I see you around.
Your dish sounds delicious, Helene! With the exception of the oregano, the ingredients have all the makings of a delightful dish. (Oregano and I just don't agree:)
Thank you so much for sharing and for being my newest follower!
That sounds really yummy, thanks for sharing.
@louise Your missing out on the great flavoures of oregano! maybe one day I ll get a recipe special for you with oregano, which you won't be able to resist!
I had brought some oregano seeds from my mums garden in europe to india and had planted it successfully thriving, till ants started to attack the roots, thats when it died, and I was upset about that, sice Oregano is one of my fav. herbs.
You can use dried savory instead for this recipe, if you prefer.
I like your blog, should have checked it out much earlier, and I ll defenetly come back to your delightfull corner.
@Toyin your welcome!
beatifulllllllllllllll!
gracie angicoock