Polenta Beef Casserole
Polenta Beef Casserole. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture.
Ingredients
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You need of For The Polenta
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Prepare 750 ml of water
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It’s 500-700 g of Green cabbage, shredded
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You need 120 g of yellow cornmeal
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It’s to taste of Salt
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It’s of For The Mince Beef
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Prepare 1 of drizzle of olive oil
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Prepare 1 of medium onion, diced
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Prepare 3 of medium carrots, grated
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You need 1 of celery stalk, diced
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It’s 500 g of mince beef
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Prepare 1/4 tsp of ground nutmeg
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It’s 1 tbsp of chopped parsley
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Prepare 2 tbsp of mixed dried herbs
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It’s 1 of oxo cube
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Prepare 120 ml of red wine
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Prepare 1 can of tinned tomatos
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You need to taste of Salt
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Prepare to taste of Ground black pepper
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Prepare of Bechamel Sauce
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Prepare 3 tbsp of butter
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You need 2 tbsp of plain flour
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You need 250 ml of milk
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It’s to taste of Salt
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Prepare to taste of Ground black pepper
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Prepare Pinch of nutmeg
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You need of Grated parmesan cheese, to sprinkle on top
Steps
- 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..
While beef is simmering, make polenta. Pour olive oil into large serving bowl and swirl to coat. In heavy, large pot over moderately high heat, bring stock to boil. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal.
