Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, polenta beef casserole. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Polenta Beef Casserole is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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
- Get 120 g yellow cornmeal
- Make ready to taste Salt
- Prepare For The Mince Beef
- Get 1 drizzle of olive oil
- Take 1 medium onion, diced
- Make ready 3 medium carrots, grated
- Get 1 celery stalk, diced
- Take 500 g mince beef
- Make ready 1/4 tsp ground nutmeg
- Take 1 tbsp chopped parsley
- Make ready 2 tbsp mixed dried herbs
- Take 1 oxo cube
- Make ready 120 ml red wine
- Prepare 1 can tinned tomatos
- Get to taste Salt
- Make ready to taste Ground black pepper
- Get Bechamel Sauce
- Make ready 3 tbsp butter
- Make ready 2 tbsp plain flour
- Make ready 250 ml milk
- Make ready to taste Salt
- Prepare to taste Ground black pepper
- Make ready Pinch nutmeg
- Prepare Grated parmesan cheese, to sprinkle on top
Spoon onto plates and top with beef. Gradually stir in polenta with whisk. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal.
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.
In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. 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! This comfort meal is made with ground beef, cornmeal, savoy cabbage, carrots, and more!
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