Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, polenta beef casserole. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Polenta Beef Casserole is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Polenta Beef Casserole is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta Beef Casserole:
- Take For The Polenta
- Take water
- Make ready Green cabbage, shredded
- Prepare yellow cornmeal
- Prepare Salt
- Take For The Mince Beef
- Make ready drizzle of olive oil
- Get medium onion, diced
- Make ready medium carrots, grated
- Prepare celery stalk, diced
- Make ready mince beef
- Make ready ground nutmeg
- Take chopped parsley
- Make ready mixed dried herbs
- Get oxo cube
- Make ready red wine
- Take tinned tomatos
- Make ready Salt
- Prepare Ground black pepper
- Make ready Bechamel Sauce
- Prepare butter
- Get plain flour
- Get milk
- Make ready Salt
- Prepare Ground black pepper
- Make ready nutmeg
- Make ready Grated parmesan cheese, to sprinkle on top
Baked polenta with fontina cheese, basil and tomato sauce. We came across this baked polenta recipe in an old Bon Appetit. For the meatballs: Add the beef and pork to a large mixing bowl. This is how Polenta Casserole (nicknamed "Christmas Polenta Casserole" for the party) came into Polenta Casserole, with a healthy dose of nutritional yeast.
Steps 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.
Above, after sittin' pretty in the oven for a. A hearty polenta casserole topped with meaty mushrooms, Swiss chard and cheese. It tops a batch of creamy Parmesan polenta with a layer of meaty mushrooms and chard cooked in tomato sauce. Enjoy this ground beef casserole packed with salsa and cheese. Bring water and sea salt to the boil Pour beef mixture over cornmeal crust and top with remaining ¾ cup cheese.
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