eCook Meal
Rustic Beef, Olives & Grilled Polenta
with crispy chickpeas
Instead of making a bed of polenta, let’s flip this classic on it’s head and make grilled slabs of creamy, cheese-infused polenta. This will perfectly complement the tanginess of a homemade Italian-inspired tomato & olive sauce, which coats browned beef strips. Served with herbaceous fresh parsley as garnish and a zesty squeeze of fresh lemon juice.
Serving guide
Choose your portion size.
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps, loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, grated cheese, and crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
CRISPY Chickpeas
Place the pan over medium heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Beef
Return the pan, wiped down, to high heat with a drizzle of oil and a knob of butter. Pat the schnitzel dry with paper towel, cut into strips, and season. Sear the strips until browned, 30-60 seconds (shifting occasionally). Remove from the pan.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 6-10 minutes. In the final 1-2 minutes, mix in the beef strips, a sweetener (to taste), and seasoning. Remove from the heat and mix in the olives.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the saucy beef, and scatter over the crispy Chickpeas. Garnish with a sprinkle of parsley, squeeze over the lemon juice (to taste), and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps, loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, grated cheese, and crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
CRISPY Chickpeas
Place the pan over medium heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Beef
Return the pan, wiped down, to high heat with a drizzle of oil and a knob of butter. Pat the schnitzel dry with paper towel, cut into strips, and season. Sear the strips until browned, 30-60 seconds (shifting occasionally). Remove from the pan.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 6-10 minutes. In the final 1-2 minutes, mix in the beef strips, a sweetener (to taste), and seasoning. Remove from the heat and mix in the olives.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the saucy beef, and scatter over the crispy Chickpeas. Garnish with a sprinkle of parsley, squeeze over the lemon juice (to taste), and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps, loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, grated cheese, and crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CRISPY Chickpeas
Place the pan over medium heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Beef
Return the pan, wiped down, to high heat with a drizzle of oil and a knob of butter. Pat the schnitzel dry with paper towel, cut into strips, and season. Sear the strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft and lightly golden, 6-8 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. In the final 2-3 minutes, mix in the beef strips, a sweetener (to taste), and seasoning. Remove from the heat and mix in the olives.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). You may need to do this step in batches. Remove from the heat
DINNER IS READY
Dish up the Polenta, side with the saucy beef, and scatter over the crispy Chickpeas. Garnish with a sprinkle of parsley, squeeze over the lemon juice (to taste), and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps, loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, grated cheese, and crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CRISPY Chickpeas
Place the pan over medium heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Beef
Return the pan, wiped down, to high heat with a drizzle of oil and a knob of butter. Pat the schnitzel dry with paper towel, cut into strips, and season. Sear the strips until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft and lightly golden, 6-8 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. In the final 2-3 minutes, mix in the beef strips, a sweetener (to taste), and seasoning. Remove from the heat and mix in the olives.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). You may need to do this step in batches. Remove from the heat
DINNER IS READY
Dish up the Polenta, side with the saucy beef, and scatter over the crispy Chickpeas. Garnish with a sprinkle of parsley, squeeze over the lemon juice (to taste), and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.14
for 4 servings · R60.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Tomato Passata
- Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rustic Beef, Olives & Grilled Polenta?
The preparation time for Rustic Beef, Olives & Grilled Polenta with crispy chickpeas is between 30 and 55 minutes.
What is the total time required to make Rustic Beef, Olives & Grilled Polenta with crispy chickpeas?
The total time required to make Rustic Beef, Olives & Grilled Polenta with crispy chickpeas is between 45 and 70 minutes.
How many servings does Rustic Beef, Olives & Grilled Polenta provide?
4 servings
What are the main ingredients in Rustic Beef, Olives & Grilled Polenta?
Beef, Beef Schnitzel (without crumb), Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Polenta, Tomato Passata
What is the nutritional information of Rustic Beef, Olives & Grilled Polenta?
Calories: 1013, Carbs: 117 grams, Fat: grams, Protein: 59.8 grams, Sugar: 21.5 grams, Salt: 888 grams
How do I prepare Rustic Beef, Olives & Grilled Polenta?
DINNER IS READY: Dish up the polenta, side with the saucy beef, and scatter over the crispy chickpeas. Garnish with a sprinkle of parsley, squeeze over the lemon juice (to taste), and enjoy, Chef! GRILLED POLENTA: Once the polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat. OLIVE TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 6-10 minutes. In the final 1-2 minutes, mix in the beef strips, a sweetener (to taste), and seasoning. Remove from the heat and mix in the olives. BEEF: Return the pan, wiped down, to high heat with a drizzle of oil and a knob of butter. Pat the schnitzel dry with paper towel, cut into strips, and season. Sear the strips until browned, 30-60 seconds (shifting occasionally). Remove from the pan. CRISPY CHICKPEAS: Place the pan over medium heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. POLENTA BASE: Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the polenta until there are no lumps, loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, grated cheese, and crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
What should be prepared from my kitchen to make Rustic Beef, Olives & Grilled Polenta?
Beef, Beef Schnitzel (without crumb), Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Polenta, Tomato Passata
How many calories does Rustic Beef, Olives & Grilled Polenta have?
1013 calories
How much fat content does Rustic Beef, Olives & Grilled Polenta have?
grams