This buffalo recipe is a delight in cooler weather. Seasoned cast iron is recommended to cook on. This recipe is almost better cooked on cast iron than any other way, as the pans can be put right into the oven, handle and all to bake up fabulous polenta. The buffalo is already high in iron; a cast iron pan adds 30% more to the food! This is a great healing or athletic- recovery meal for those who have been pushing it to the max. It is also great comfort food for premenstrual women, with the soothing amino acids in the buffalo and iron to help combat stress. Himalayan crystal salt is flavourful and mineral-rich to up nutrition content. It isperfect with a glass of Guinness beer. In fact, the B-complex vitamins present in the beer help to increase absorption of iron in this dish.
If you find yourself sleepless for a night or two, try this recipe and prepare for a full deep sleep. It has been touted as being a wonderfully rich and satisfying feed for those who are convalescing with ski injuries. This is also a complete meal for pregnant women or those who have just given birth.
Super fast, easy and satisfying, this meal wins on flavour and no-fuss preparation.
Buffalo Polenta
Ingredients:
- 1 lb. Lean Ground Free-Range Buffalo
- Enough butter to cover the bottom of a pan twice
- ½ can organic crushed tomatoes
- 1 tube organic polenta for small rounds
- 1 small white onion
- 1 clove garlic
- ½ orange pepper
- ½ cup grated white cheddar cheese
- dash Himalayan crystal salt
- dash ground black pepper to taste
To Make It:
- Pre-heat the oven to 350 degrees.
- Take the butter and melt it into the pan.
- Crush the garlic; you can add more if you’re adventurous.
- Slice the onion up to taste; some like more, some like less.
- Sprinkle Himalayan crystal salt into the pan and drop the onions and garlic in.
- Sautee everything for a minute or two on low heat.
- Do not cook the meat through entirely.Set aside.
- Slice the polenta into disks.
- Take another pan, or even a cookie sheet in a pinch, and melt butter into it. Heat the polenta through in the pan. It should be browned on both top and bottom, but not hard-cooked.
- Take the meat and spices mixture from above and spread it over the polenta.
- Take the tomato sauce and pour it over the whole pan.
- Sprinkle cheese over it all before baking.
- Cook it in the oven at 350 for 5 min.
- Check it.
- I like to turn it to low broil for 2 min at the end to brown the cheese on top. Rough-grate black pepper over it and serve.
Serves 2, with leftovers to reheat for lunch.
