Creole Polenta Timbale with Hand-Cut Beef, Roasted Eggplant and Sardo Cheese

Name: Creole Polenta Timbale with Hand-Cut Beef, Roasted Eggplant and Sardo Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Argentina
Ingredients: 1.1 lb eggplants; 3 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 14 oz beef; 1 cup onion; 1 cup red bell pepper; 3 cloves garlic; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1/4 tsp ground cumin; 3/4 cup crushed tomato; 1/4 cup green olives; 1 cup instant polenta; 2 cups milk; 2 cups water; 1 1/2 tbsp butter; 4 oz Sardo cheese; 2 tbsp fresh parsley

An original Argentine dish featuring a base of creamy polenta, a juicy sauté of hand-cut beef with tomato, olive and mild spices, layers of roasted eggplant, and a final Sardo cheese gratin. Comforting, rustic, and elegant at once.

30 minPrep

45 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g eggplants (cut into 1/2-inch slices)
45 ml olive oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
400 g beef (round or top round, hand-cut into small cubes)
150 g onion (finely chopped)
120 g red bell pepper (small dice)
9 g garlic (minced)
4 g sweet paprika ( )
1 g dried oregano ( )
1 g ground cumin ( )
200 g crushed tomato ( )
40 g green olives (chopped)
160 g instant polenta ( )
500 ml milk (whole or reduced-fat)
500 ml water ( )
20 g butter ( )
120 g Sardo cheese (grated)
10 g fresh parsley (chopped)

Nutrition facts

per serving

493 kcal

Calories

30 g

Protein

27 g

Carbs

28 g

Fat

4 g

Fiber

23 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on a baking sheet, brush them with 1 1/2 tablespoons of the olive oil, add half of the salt and some black pepper, and roast for 20 minutes, turning halfway through, until tender and golden.
2
While the eggplants roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and red bell pepper, cook for 5 minutes until softened, then stir in the garlic. Cook 1 minute more.
3
Add the hand-cut beef and raise the heat to medium-high. Cook for 5 to 7 minutes, stirring, until the meat changes color and starts to brown.
4
Add the sweet paprika, dried oregano, ground cumin, the remaining salt, and black pepper. Stir well for 30 seconds to release the aromas.
5
Add the crushed tomato and chopped green olives. Lower the heat and cook for 10 minutes, until you have a juicy but thick filling. Turn off the heat and mix in half of the chopped fresh parsley.
6
For the polenta, bring the milk and water to a gentle boil in a saucepan. Add a pinch of salt and rain in the instant polenta while whisking constantly. Cook for 3 to 5 minutes, according to package directions, until thickened.
7
Remove the polenta from the heat and stir in the butter and 40 g (1.5 oz) of the grated Sardo cheese until creamy.
8
Lower the oven to 200 °C / 400 °F. In a baking dish, spread half of the polenta. Cover with half of the roasted eggplants, then add all of the beef filling. Top with the remaining eggplants and finish with the rest of the polenta.
9
Sprinkle the remaining grated Sardo cheese on top and drizzle with the remaining 1/2 tablespoon of olive oil.
10
Bake the timbale for 15 minutes at 200 °C / 400 °F, until thoroughly hot. If you want a deeper golden top, broil for 2 to 3 more minutes.
11
Let rest for 5 minutes before serving. Finish with the remaining chopped fresh parsley.

Chef tips

For neat slices, let the timbale rest for a few minutes before serving. If the polenta thickens too much before assembling, loosen it with 2 to 4 tablespoons of hot water or milk.

Substitutions

You can use Reggianito or aged provolone instead of Sardo cheese. The beef round can be replaced with chuck eye or another tender braising cut. If you do not have instant polenta, use regular polenta and extend the cooking time according to the package.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon