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Polenta Beef Casserole
Polenta Beef Casserole

Before you jump to Polenta Beef Casserole recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to polenta beef casserole recipe. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you achieve it.

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

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