Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, polenta beef casserole. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Polenta Beef Casserole is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Polenta Beef Casserole is something that I’ve loved my entire life. They’re nice and they look wonderful.
In a large saucepan, bring remaining water to a boil. Spoon beef mixture over polenta; sprinkle with cheese. Stir in undrained tomatoes and tomato paste. Add the ground beef back to the skillet as well as the tomatoes and tomato paste and mix well.
To begin with this recipe, we must first prepare a few components. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Polenta Beef Casserole:
- Prepare For The Polenta
- Get 750 ml water
- Prepare 500-700 g Green cabbage, shredded
- Make ready 120 g yellow cornmeal
- Make ready to taste Salt
- Make ready For The Mince Beef
- Make ready 1 drizzle of olive oil
- Prepare 1 medium onion, diced
- Prepare 3 medium carrots, grated
- Get 1 celery stalk, diced
- Make ready 500 g mince beef
- Make ready 1/4 tsp ground nutmeg
- Make ready 1 tbsp chopped parsley
- Get 2 tbsp mixed dried herbs
- Prepare 1 oxo cube
- Prepare 120 ml red wine
- Get 1 can tinned tomatos
- Get to taste Salt
- Get to taste Ground black pepper
- Prepare Bechamel Sauce
- Get 3 tbsp butter
- Take 2 tbsp plain flour
- Take 250 ml milk
- Get to taste Salt
- Prepare to taste Ground black pepper
- Make ready Pinch nutmeg
- Get Grated parmesan cheese, to sprinkle on top
In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Spoon onto plates and top with beef.
Instructions 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.
Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Spoon onto plates and top with beef. Spoon beef mixture over polenta; sprinkle. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled.
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