Hearty Meat Polenta Casserole

1. sprinkle corn semolina into the boiling clear soup while stirring. Then swell while stirring for about 15 minutes.

2. put semolina on a tray form and spread to a plate about 2cm thick, cool.

Peel and finely dice onion, clean leek, rinse and cut into fine rings. Rinse marjoram, dry, pluck leaves from stems and chop.

Heat oil in a non-stick frying pan. Fry beefsteak mince in it in batches until crumbly. Add onion and leek and stir-fry briefly. Season. Add chopped tomatoes and marjoram and cook for about 10 minutes. Season to taste.

Brush an ovenproof dish with half of the butter. Cut the corn semolina into 4cm wide strips. Alternate layers of polenta strips and mince mixture in the dish. Finish with polenta and brush with remaining butter. Sprinkle with Parmesan cheese. 6.

Bake in a heated oven at 150 degrees for about half an hour until golden brown. Sprinkle with marjoram leaves and a little bit of Parmesan cheese.

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