Polenta Beef Casserole Recipe

Categories: Recipes

Polenta Beef Casserole Recipe

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

You need of For The Polenta
Prepare 750 ml of water
It’s 500-700 g of Green cabbage, shredded
You need 120 g of yellow cornmeal
It’s to taste of Salt
It’s of For The Mince Beef
Prepare 1 of drizzle of olive oil
Prepare 1 of medium onion, diced
Prepare 3 of medium carrots, grated
You need 1 of celery stalk, diced
It’s 500 g of mince beef
Prepare 1/4 tsp of ground nutmeg
It’s 1 tbsp of chopped parsley
Prepare 2 tbsp of mixed dried herbs
It’s 1 of oxo cube
Prepare 120 ml of red wine
Prepare 1 can of tinned tomatos
You need to taste of Salt
Prepare to taste of Ground black pepper
Prepare of Bechamel Sauce
Prepare 3 tbsp of butter
You need 2 tbsp of plain flour
You need 250 ml of milk
It’s to taste of Salt
Prepare to taste of Ground black pepper
Prepare Pinch of nutmeg
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.

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