Herbed tomato mince with cheesy polenta

Herbed tomato mince with cheesy polenta

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  • 4 to 5
  • Easy
  • Health conscious
  • 20 minutes
  • 1 hour
  • Hillcrest Sauvignon Blanc 2013


  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 3 T olive oil
  • 2 garlic cloves, crushed
  • 500 g beef mince
  • 1 x 800 g Italian whole peeled tomatoes can, crushed
  • ½ cup beef stock
  • ¼ cup parsley, chopped
  • 1-2 rosemary sprigs
  • Basil leaves, a handful
  • ¼ cup celery leaves, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 T balsamic vinegar (optional)
  • For the cheesy polenta:
  • 250 g polenta
  • ¾–1 cup Parmesan, grated
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Soften the onion, celery and carrot in the oil, then stir in the garlic. Add the mince and stir until browned. Add the tomatoes, stock, herbs, celery leaves and seasoning. Cover and simmer for 50 minutes. Stir in the balsamic vinegar. Cook uncovered over a brisk heat for 5–10 minutes to reduce the liquid if necessary. Check the seasoning.

To make the cheesy polenta, cook the polenta according to package instructions, then whisk in enough boiling water to create a loose consistency. Stir in the cheese and season. Serve with the mince.

Browse more polenta recipes here.

First published in the May 2014
issue of TASTE magazine.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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