Polenta Beef Casserole is the nomero uno that comes to many people’s mind when it arrives to a perfect meal. Today, we are going to provide you procedures on cooking a comforting Polenta Beef Casserole.
We hope you got benefit from reading it, now let’s go back to polenta beef casserole recipe. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you achieve that.
Firstly, below are the ingridients that you should prepare to serve Polenta Beef Casserole:
- Provide of For The Polenta.
- Use 750 ml of water.
- Get 500-700 g of Green cabbage, shredded.
- Provide 120 g of yellow cornmeal.
- Take to taste of Salt.
- Take of For The Mince Beef.
- Take 1 of drizzle of olive oil.
- Provide 1 of medium onion, diced.
- Prepare 3 of medium carrots, grated.
- Take 1 of celery stalk, diced.
- Use 500 g of mince beef.
- Prepare 1/4 tsp of ground nutmeg.
- Provide 1 tbsp of chopped parsley.
- Prepare 2 tbsp of mixed dried herbs.
- You need 1 of oxo cube.
- Prepare 120 ml of red wine.
- Use 1 can of tinned tomatos.
- Use to taste of Salt.
- You need to taste of Ground black pepper.
- You need of Bechamel Sauce.
- Provide 3 tbsp of butter.
- Use 2 tbsp of plain flour.
- Provide 250 ml of milk.
- Provide to taste of Salt.
- Prepare to taste of Ground black pepper.
- Provide Pinch of nutmeg.
- Prepare of Grated parmesan cheese, to sprinkle on top.
After readying the ingridients, now we are ready to make our delightful 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..
For the meatballs: Add the beef and pork to a large mixing bowl. Top with sliced tomatoes, cheese & cilantro. I'm only calling it casserole because I'm originally from Arkansas. Enjoy this ground beef casserole packed with salsa and cheese. Bring water and sea salt to the boil Pour beef mixture over cornmeal crust and top with remaining ¾ cup cheese.
Recipe : Polenta Beef Casserole
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