Sweet and Spicy Beef Polenta Print Scale Recipe: 1x 2x 3x 4x Beef Ingredients 2 tablespoons oil 1 yellow onion, chopped 2 cloves garlic, minced ½ red, orange, or yellow bell pepper, chopped 1 ½ teaspoons chili powder, vary depending on spice 2 teaspoons cumin 2 teaspoons smoked paprika ¼ teaspoons chipotle chili powder ⅛ teaspoons crushed red pepper flakes ¼ teaspoons salt ¼ teaspoons black pepper 2 tablespoons tomato paste 8 ounces ground beef 1 tablespoon brown sugar 14 ½ ounces can of tomato sauce Polenta Ingredients 2 cups water 2 cups milk ¾ cups cornmeal 2 tablespoons butter ½ cups parmesan cheese, grated salt and pepper, to taste Toppings Ingredients grated cheddar cheese sour cream diced red onion diced avacado corn chips Instructions In a medium-large saucepan, warm the oil over medium heat and then stir in the onions and pepper. Cook, stirring occasionally, until softened, about five minutes. Add the garlic and let cook for 30 seconds. Stir in the spices and then add the tomato paste. Cook about 2 minutes, then add the ground beef. Let the beef cook mostly through, then add the sugar and tomato sauce. Stir to combine, then bring to a simmer, cover, and let cook on medium-low for about 15 minutes. Salt to taste. While the chili simmers, make the polenta. Warm the water and milk over medium heat in a saucepan, then stir in the cornmeal (every recipe I've ever read says to bring the liquid to a boil before adding the cornmeal, but when I do that, I can't keep the cornmeal from forming lumps, so I always add it while it's warm but not simmering or boiling). Stir until smooth, then let it cook about 5 minutes, stirring frequently to keep the bottom from burning. Be careful, because it pops out of the pan a lot! Reduce the heat, and stir in the butter and cheese until melted, then salt to taste. In a bowl or on a plate, layer the polenta, then the chili, followed by your desired toppings.
