350 gr. Chopped beef meat
chopped red chile

pink pepper freshly chopped
grated ginger
1 spoon sweet soya sauce (Ketjap Manis)
chopped shallot or red onion
1 spoon tomato paste semi dry

100 gr. precooked polenta
500 ml. water
olive oil
grated Parmesan cheese
goat cheese, grated

freshly ground black pepper

handful of rocket
feta cheese crumbles
thinly sliced red onion
semi dried tomato paste chopped
olive oil
fresh cream


Mix all ingredients in a bowl. Work well to mix all ingredients. Cover the bowl and leave in the refrigerator 30 minutes. After this time, remove the bowl, forms a ball the size of a golf ball, rolled to shape a bit of burger. Put a pan fire with a few drops of olive oil and burgers to desired doneness.

In a saucepan, bring to boil water with salt and bring to a boil. At that moment pouring polenta as rain, mixing with a spatula or spoon. Reduce the heat and cook 6 to 8 minutes, stirring constantly unti
l all water is absorbed. Add olive oil (or butter) and the two types of cheese. Remove polenta from heat and pour into a flat, giving the thickness of approximately 1 cm. Allow to cool.
Cut the polenta with a ring mold. Put a skillet with oil to the fire and make the polenta on one side and golden when turning and make the other side.


In a large bowl of service, put a piece of polenta, spread with a little semi-dried tomato paste. On top of rocket leaves, some slices of red onion and a little crumbled feta cheese.
Place the burger on the side or above.
Serve warm with a few drops of olive oil, fresh cream and semi-dried toma
to paste.

The assembly is for a serving. Rations can be mounted in a single dish or individual dishes.

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