//]]> How to Prepare Ultimate Polenta Beef Casserole | All Time Recipes

13/12/2020 06:24

How to Prepare Ultimate Polenta Beef Casserole

by Eddie Paul

Polenta Beef Casserole
Polenta Beef Casserole

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, polenta beef casserole. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Polenta Beef Casserole is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Polenta Beef Casserole is something that I have loved my entire life.

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.

 

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


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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.

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