date:Jun 13, 2014
scard any excess fat. Return the beef to the stockpot. Stir until well combined. Season with salt and pepper.
4. Meanwhile, to make the cheese cornbread, preheat oven to 180C. Brush a 10 x 20cm (base measurement) loaf pan with melted butter to grease. Combine the polenta, sugar, flour, cheddar and salt in a large bowl. Stir in the buttermilk, butter and egg. Pour into the pan and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
5. Cook gnocchi