Picadillo with Polenta

Another take on beef and olives, this Cuban dish brings the flare to weeknights or a dinner party. The leftovers reheat wonderfully for an exciting lunch (add a little water to the polenta before reheating). Or, freeze the Picadillo in containers for when you've had 'one of those days' (I'm thinking rock-star Sloppy Joes on crusty Kaiser rolls..).

Picadillo with Polenta
Serves: 8

1 pound ground beef
1/2 pound ground pork
1 sweet onion, finely chopped
1 green pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Fresh ground pepper
2 cans (14.5 oz. each) diced tomatoes
2 tablespoons tomato paste
2 bay leaves
1/2 cup pimiento-stuffed green olives, chopped
1/3 cup dried currants (or raisins)
Polenta:
2 cups fresh or frozen corn
1 can (14.5 oz.) reduced-sodium chicken broth
1-3/4 cups water
1 cup polenta corn grits (Bob's Red Mill)
1-1/2 teaspoons Kosher salt

Cook the first five ingredients in a large skillet over medium heat until meat is no longer pink. Drain. Add the spices and a few grinds of pepper. Drain 1 can of tomatoes and add to skillet. Stir in remaining can of undrained tomatoes, tomato paste, and bay leaves.

   Reduce heat to a simmer. Cover and cook for 25 minutes. Stir in olives and currants; cover and simmer 10 minutes longer.

   Meanwhile for Polenta, process corn in a food processor until ground. Combine the ground corn, broth, water, corn grits, and salt in a large saucepan. Bring to a boil. Reduce heat; simmer gently, uncovered, for 15-20 minutes, stirring occasionally until thickened. Serve with Picadillo and drizzle servings lightly with red wine vinegar if desired.

* For the beef and pork - look for 'meatloaf mix' in the meat case.

* Always frustrated with using a small amount of tomato paste and then not getting the remaining used up before it is too late, I started freezing it. I make 2 tablespoonful dollops on a waxed paper-lined plate and freeze until firm. Place the dollops in a freezer bag and you always have tomato paste with no waste. I don't even thaw it, just throw it into the pan...