Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, polenta beef casserole. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Polenta Beef Casserole is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Polenta Beef Casserole is something that I have loved my whole life. They are nice and they look wonderful.
In a large saucepan, bring remaining water to a boil. Spoon beef mixture over polenta; sprinkle with cheese. Slice the beef and serve a few slices draped in rich wine sauce over or alongside polenta. Stir in undrained tomatoes and tomato paste.
To get started with this recipe, we must first prepare a few ingredients. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta Beef Casserole:
- Prepare For The Polenta
- Prepare 750 ml water
- Take 500-700 g Green cabbage, shredded
- Make ready 120 g yellow cornmeal
- Make ready to taste Salt
- Get For The Mince Beef
- Make ready 1 drizzle of olive oil
- Get 1 medium onion, diced
- Make ready 3 medium carrots, grated
- Prepare 1 celery stalk, diced
- Get 500 g mince beef
- Take 1/4 tsp ground nutmeg
- Get 1 tbsp chopped parsley
- Prepare 2 tbsp mixed dried herbs
- Prepare 1 oxo cube
- Make ready 120 ml red wine
- Prepare 1 can tinned tomatos
- Take to taste Salt
- Prepare to taste Ground black pepper
- Make ready Bechamel Sauce
- Make ready 3 tbsp butter
- Get 2 tbsp plain flour
- Take 250 ml milk
- Get to taste Salt
- Get to taste Ground black pepper
- Make ready Pinch nutmeg
- Prepare Grated parmesan cheese, to sprinkle on top
Spoon onto plates and top with beef. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Gradually stir in polenta with whisk.
Instructions to make Polenta Beef Casserole:
- In a saucepan bring to the boil 500ml of water with a pinch of salt. Add the cabbage and boil on medium for about 20 minutes or until cabbage is really soft.
- In the meantime, heat the olive oil over medium heat-high heat and add the onion, carrots and celery. Sauté until vegetables are soft. Add the beef and season with salt and pepper. Then add the rest of the herbs and spices. Continue to cook until beef is no longer pink. Add in the wine, oxo cube, a splash of water and the tomatoes. Cook for about 45-60 minutes until vegetables and meat are really soft.
- Mix the cornmeal with about 250ml of water to avoid it clumping together. Reduce the heat to low and add the soaked cornmeal to the cabbage pot, whisk well and continue to cook stirring regularly for about 20-25 minutes until cornmeal mixture has thickened.
- To make the bechamel sauce, melt the butter in a small saucepan over medium-low heat and whisk in the flour and cook, stirring continously for about 2 minutes or so until mixture stars to bubble. Add in the milk and continuing to stir until the sauce has thickened. Season with salt and pepper.
- To assemble, place the polenta into a greased baking tray and spread evenly. Layer with the meat and spread evenly again. Lastly pour over the bechamel sauce and spread over the mince. Sprinkle with the parmasan.
- Bake for 25-30 minutes at 180c.
Reduce heat to a gentle boil; slowly whisk in cornmeal. Gradually stir in polenta with whisk. Spoon beef mixture over polenta; sprinkle. Polenta Beef Casserole step by step. In the meantime, heat the olive oil over medium heat-high heat and add the onion, carrots and celery.
So that’s going to wrap this up for this exceptional food polenta beef casserole recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
