Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, polenta beef casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Polenta Beef Casserole is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Polenta Beef Casserole is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook polenta beef casserole using 27 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta Beef Casserole:
- Make ready For The Polenta
- Make ready 750 ml water
- Prepare 500-700 g Green cabbage, shredded
- Prepare 120 g yellow cornmeal
- Prepare to taste Salt
- Get For The Mince Beef
- Prepare 1 drizzle of olive oil
- Prepare 1 medium onion, diced
- Make ready 3 medium carrots, grated
- Prepare 1 celery stalk, diced
- Take 500 g mince beef
- Get 1/4 tsp ground nutmeg
- Make ready 1 tbsp chopped parsley
- Take 2 tbsp mixed dried herbs
- Prepare 1 oxo cube
- Take 120 ml red wine
- Make ready 1 can tinned tomatos
- Prepare to taste Salt
- Make ready to taste Ground black pepper
- Get Bechamel Sauce
- Take 3 tbsp butter
- Take 2 tbsp plain flour
- Get 250 ml milk
- Prepare to taste Salt
- Make ready to taste Ground black pepper
- Take 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.
Steps 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. This mouthwatering polenta beef casserole from Slavonia is packed with hidden health benefits to endure those long winter months yet light enough to enjoy all summer too! For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs.
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