1 pound ground beef, finely chopped
4 tablespoons of milk
500 g of pork shoulder, ground
3 tablespoons of wheat flour
1 egg white
1 chopped onion
Salt and pepper to taste
Oil for frying
1 can of tomato sauce
1/2 cup (chopped) of vegetable broth
Chopped fresh parsley, to taste
250 g of cornmeal
1 liter of water
1 jar of coconut milk
150 g of mozzarella cheese, sliced
150 g of ham, sliced
1 pound ground beef, finely chopped
4 tablespoons of milk
500 g of pork shoulder, ground
3 tablespoons of wheat flour
1 egg white
1 chopped onion
Salt and pepper to taste
Oil for frying
1 can of tomato sauce
1/2 cup (chopped) of vegetable broth
Chopped fresh parsley, to taste
250 g of cornmeal
1 liter of water
1 jar of coconut milk
150 g of mozzarella cheese, sliced
150 g of ham, sliced
1
Soak the ground beef in milk
2
In a bowl, combine the meat, flour, egg white, onion, salt, and pepper
Mix well and shape into almond-shaped patties
3
Let them rest in the refrigerator for 30 minutes and then fry them in hot oil
4
In a pan, combine the tomato sauce, vegetable broth, almond patties, and let it cook for 15 minutes
Sprinkle with parsley
5
In a separate pan, mix the cornmeal dissolved in water, coconut milk, and stir constantly until thickened
6
Assemble the dish by placing half of the polenta on a baking dish, distributing the mozzarella cheese and ham, and covering with the remaining polenta
Top with the almond sauce and bake in the oven for 25 minutes at medium heat
Serve hot.
