Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, polenta beef casserole. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Polenta Beef Casserole is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Polenta Beef Casserole is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this particular 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:

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

Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil. Pour in the polenta, season and stir well with a wooden spoon. Cook for about minutes or until the polenta thickens. In a large saucepan, bring remaining water to a boil.

Steps 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.

Cook for about minutes or until the polenta thickens. In a large saucepan, bring remaining water to a boil. Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Polenta Beef Casserole step by step.

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