Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, polenta beef casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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. This one-dish beef casserole will become one of your new favorite dishes. Tomato 'n' Beef Casserole With Polenta Crust Recipe. Slowly add polenta in a steady stream, stirring constantly, until mixture comes to the boil.
Polenta Beef Casserole is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Polenta Beef Casserole is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have polenta beef casserole using 27 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Polenta Beef Casserole:
- Get For The Polenta
- Make ready 750 ml water
- Take 500-700 g Green cabbage, shredded
- Take 120 g yellow cornmeal
- Get to taste Salt
- Get For The Mince Beef
- Take 1 drizzle of olive oil
- Get 1 medium onion, diced
- Prepare 3 medium carrots, grated
- Prepare 1 celery stalk, diced
- Prepare 500 g mince beef
- Make ready 1/4 tsp ground nutmeg
- Prepare 1 tbsp chopped parsley
- Get 2 tbsp mixed dried herbs
- Take 1 oxo cube
- Get 120 ml red wine
- Get 1 can tinned tomatos
- Take to taste Salt
- Prepare to taste Ground black pepper
- Prepare Bechamel Sauce
- Take 3 tbsp butter
- Get 2 tbsp plain flour
- Get 250 ml milk
- Make ready to taste Salt
- Get to taste Ground black pepper
- Prepare Pinch nutmeg
- Make ready Grated parmesan cheese, to sprinkle on top
Above, after sittin' pretty in the oven for a. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy. Baked polenta with fontina cheese, basil and tomato sauce.
Instructions 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.
This Italian casserole delivers comfort with creamy. Baked polenta with fontina cheese, basil and tomato sauce. We came across this baked polenta recipe in an old Bon Appetit. We're calling it: Polenta ragu casserole is the new lasagna. In stead of using pasta, we layer creamy polenta with our (easy) homemade meat sauce and plenty of cheese.
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