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We hope you got insight from reading it, now let’s go back to polenta beef casserole recipe. You can cook polenta beef casserole using 27 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Polenta Beef Casserole:
- Get For The Polenta
- Provide 750 ml water
- Take 500-700 g Green cabbage, shredded
- Use 120 g yellow cornmeal
- Provide to taste Salt
- Get For The Mince Beef
- Take 1 drizzle of olive oil
- You need 1 medium onion, diced
- Use 3 medium carrots, grated
- Get 1 celery stalk, diced
- Get 500 g mince beef
- Use 1/4 tsp ground nutmeg
- Use 1 tbsp chopped parsley
- Take 2 tbsp mixed dried herbs
- You need 1 oxo cube
- Get 120 ml red wine
- Provide 1 can tinned tomatos
- You need to taste Salt
- Use to taste Ground black pepper
- Get Bechamel Sauce
- Prepare 3 tbsp butter
- Take 2 tbsp plain flour
- Use 250 ml milk
- Provide to taste Salt
- Provide to taste Ground black pepper
- You need Pinch nutmeg
- Use Grated parmesan cheese, to sprinkle on top
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.
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