Polenta Beef Casserole. This hearty baked polenta casserole made with leftover cooked beef, canned corn and tomatoes, and American cheese is an easy and low maintenance dish your family will love. All Reviews for Italian Beef and Polenta Casserole. This one-dish beef casserole will become one of your new favorite dishes.
Baked polenta with fontina cheese, basil and tomato sauce.
We came across this baked polenta recipe in an old Bon Appetit.
Recipe Pairing Guides » Beef Recipes » Tomato 'n' Beef Casserole With Polenta Crust.
You can cook Polenta Beef Casserole using 27 ingredients and 6 steps. Here is how you cook it.
Ingredients of Polenta Beef Casserole
- Prepare of For The Polenta.
- Prepare 750 ml of water.
- It's 500-700 g of Green cabbage, shredded.
- It's 120 g of yellow cornmeal.
- It's to taste of Salt.
- Prepare of For The Mince Beef.
- It's 1 of drizzle of olive oil.
- Prepare 1 of medium onion, diced.
- It's 3 of medium carrots, grated.
- Prepare 1 of celery stalk, diced.
- You need 500 g of mince beef.
- It's 1/4 tsp of ground nutmeg.
- It's 1 tbsp of chopped parsley.
- It's 2 tbsp of mixed dried herbs.
- Prepare 1 of oxo cube.
- It's 120 ml of red wine.
- Prepare 1 can of tinned tomatos.
- It's to taste of Salt.
- It's to taste of Ground black pepper.
- You need of Bechamel Sauce.
- Prepare 3 tbsp of butter.
- It's 2 tbsp of plain flour.
- It's 250 ml of milk.
- Prepare 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.
Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Spoon onto plates and top with beef casserole. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant. This Polenta Casserole is an easy family dinner!
Polenta Beef Casserole instructions
- 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..
Polenta topped with homemade meat sauce and In a deep skillet, saute ground beef, onion, and zucchini until beef is brown and vegetables are tender. This is how Polenta Casserole (nicknamed "Christmas Polenta Casserole" for the party) came into Polenta Casserole, with a healthy dose of nutritional yeast. Above, after sittin' pretty in the oven for a. For the meatballs: Add the beef and pork to a large mixing bowl. Buttery polenta is topped with a helping of fiery chipotle-spiced chilli beef in this Mexican-inspired supper.
