Recipe of Super Quick Homemade Polenta Beef Casserole

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, polenta beef casserole. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Polenta Beef Casserole is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Polenta Beef Casserole is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook polenta beef casserole using 27 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Polenta Beef Casserole:

1. Get For The Polenta
2. Get 750 ml water
3. Prepare 500-700 g Green cabbage, shredded
4. Prepare 120 g yellow cornmeal
5. Prepare to taste Salt
6. Take For The Mince Beef
7. Make ready 1 drizzle of olive oil
8. Get 1 medium onion, diced
9. Take 3 medium carrots, grated
10. Prepare 1 celery stalk, diced
11. Take 500 g mince beef
12. Get 1/4 tsp ground nutmeg
13. Prepare 1 tbsp chopped parsley
14. Make ready 2 tbsp mixed dried herbs
15. Make ready 1 oxo cube
16. Make ready 120 ml red wine
17. Prepare 1 can tinned tomatos
18. Make ready to taste Salt
19. Take to taste Ground black pepper
20. Make ready Bechamel Sauce
21. Take 3 tbsp butter
22. Make ready 2 tbsp plain flour
23. Take 250 ml milk
24. Take to taste Salt
25. Take to taste Ground black pepper
26. Take Pinch nutmeg
27. Prepare Grated parmesan cheese, to sprinkle on top

Instructions to make Polenta Beef Casserole:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake for 25-30 minutes at 180c.

So that is going to wrap this up for this exceptional food polenta beef casserole recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!