Savoury Mince

Tinned Tomato Paste and Olive Oil

This is my husband's version of two merged recipes we enjoyed recently.

Savoury Mince with Soft Polenta

Ingredients (serves 4)
* 1 tablespoon olive oil
* 3 carrots qtrd and chopped
* 400g Creamed corn
* 1 large brown onion, chopped
* 4 garlic chopped
* 500g lean beef mince
* 1 can 400g chopped tomatoes
* 2 tablespoon tomato paste
* 2 cups water , 2 beef stock cubes
* 2 ½ teasp worcestershire sauce
* 1 can 400g peas (or frozen)

1. Heat oil in a frying pan over medium-high heat. Add mince cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned, then after cooked then add onion, garlic and carrots.

2. Add tomato, tomato paste, stock and worcestershire sauce. Cook, stirring occasionally, for 10 minutes or until thickened. Reduce heat to low. Add corn and peas. Simmer for 2 to 3 minutes or until peas are tender. If too thin thicken with plain flour.

Soft Polenta

Ingredients (serves 6)

* 1 cup milk
* 1 cup water
* chicken stock cube
* 3/4 cup instant polenta
* 20g butter
* 1/3 cup grated parmesan cheese

1. Place savoury mince in a large saucepan over low heat. Cook, stirring occasionally, for 15 minutes or until heated through.

2. Bring milk and 2 cups of cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in butter and 1/4 cup of parmesan.

3. Spoon polenta onto plates. Top with the savoury mince. Sprinkle with remaining parmesan and basil. Serve.


Cathy said…
Hello Linda
Oh comfort food is good -almost identical to my recipe - I usually cook the onions and garlic first and then add the mince tho. Served with mashed tatties of course lol
Has it cooled off up your way and did you get the torrential rain storms the other day?
take care
Hve never heard of it with creamed corn ever!
Linda said…
You guys seem experts at this. I never got the hang of it, but loved this one, creamed corn we had in the cupboard. I just love mince, and savoury mince is more originally Australian that bolognaise or chow mein.

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