Beef Roulade with Mushrooms and Cheesy Polenta
- 750 milliliters milk
- 225 grams Cornmeal (instant)
- 200 grams fresh Porcini mushroom
- 2 carrots
- 2 stalks Celery
- 3 shallots
- ½ bunch parsley
- 2 Tbsps clarified butter
- 4 Beef roulade (each around 160-180 grams) (approximately 6 ounces)
- 4 slices ham
- 1 Tbsp Pastry flour
- 200 milliliters Beef broth
- 200 milliliters dry Red wine
- 1 Tbsp olive oil
- 2 Tbsps grated Parmesan
For the polenta hearts, bring the milk and salt to a boil. Slowly sprinkle in the polenta, stirring, and simmer over low heat for 30 minutes, stirring. Let cool, spread over a rimmed baking sheet and let cool.
Wipe the mushrooms. Rinse the carrots and celery, peel the shallots and chop everything finely. Rinse the parsley, shake dry, pluck the leaves and chop finely.
In a Dutch oven, melt 1/2 tablespoon butter, sauté 1/2 of the vegetables and 1/2 of the fresh mushrooms and season with parsley, salt and pepper.
Rinse the meat, pat dry and season with salt and pepper. Arrange on a clean work surface, distribute the ham over the meat and spread the vegetable mixture over top. Roll up the meat into roulades and tie with butcher's twine. Melt the remaining butter in a saucepan and sear the roulades on all sides. Add the remaining vegetables, sprinkle with flour and pour in broth. Cover and simmer over low heat for 1 hour then gradually add the wine. Preheat the oven to 180°C (approximately 350°F).
Cut the polenta into hearts with a heart-shaped cookie cutter. Arrange on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with cheese. Bake for about 15 minutes. Slice the roulades. Cut the remaining mushrooms into thin slices and sauté. Serve the sliced roulade with polenta hearts, sautéed mushrooms and sauce on serving plates.