date:Jun 13, 2014
ups) polenta
1 tablespoon caster sugar
100g (2/3 cup) self-raising flour
120g (1 1/2 cups) coarsely grated vintage cheddar
1 teaspoon salt
500ml (2 cups) buttermilk
150g butter, melted
2 eggs, lightly whisked
Method
1. Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes each side or until browned. Transfer to a large stockpot.
2. Add the bacon and mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot.