Polenta Casserole with Beef

Polenta with Beef and Savoy Cabbage casserole is the perfect comfort food! This mouthwatering recipe combines tender beef, hearty polenta, and nutritious savoy cabbage, creating a satisfying and wholesome meal.

This baked polenta and cabbage casserole with ground beef has hidden health benefits to endure those long winter months, yet light enough to enjoy all summer too!

If you're not a fan of cabbage or polenta, I get it but give this casserole recipe a shot. Trust me; it's worth it!

This incredible polenta casserole can win you over, even if savoy cabbage or polenta isn't typically your thing.

It's great for all seasons and is packed with nutrient-rich ingredients. Plus, its delicious flavor will have you coming back for more.

📃 Why it Works

• For starters, who doesn't like casseroles, amirite?
• It's the ultimate fall comfort food!
• Your picky eaters will get their vegetable intake because they won't know they are hidden in this recipe with polenta.
• An easy make-ahead meal!
• Nourishing.
• This cabbage casserole is lower in carbs than traditional pasta or rice casseroles.
• Polenta pie is gluten-free and an excellent source of complex carbohydrates and protein.
• Polenta is low in fat, rich in vitamins A and C, and high in beta-carotene.
• Cabbage provides fiber, vitamins A, C, K, and B6, calcium, magnesium, and iron, to name a few.

🌍 Where Does This Casserole Originate From?

This sneaky Slavonian casserole with beef and polenta will have you wondering: what in the heck is a Slavonia, and why is this dish sneaky?

Slavonia is a region in Croatia (Europe) from where this recipe originated. Centuries ago, polenta was considered peasant food because it was plentiful, inexpensive, and a good winter diet staple when other food was limited.

Why is this ground beef casserole sneaky? You'll love this…wait for it…there is a whole head of savoy cabbage hiding in the polenta layer, and you can't even tell it's there!

Cornmeal is affordable, and you only need to add salt and water to make polenta. Cabbage is added to the polenta layer to sneak in some veggies!

Besides, the flavor combination is fantastic!

🛒 Ingredients And Notes

For the Polenta Layer

• Cabbage: savoy cabbage is traditionally used, but if you can't find it, use napa cabbage, bok choy, or green cabbage as an alternative. Note that flavor and texture may vary slightly.
• Cornmeal: we use coarse yellow cornmeal, but you can also use white.

For the Meat Sauce

• Meat: we use lean ground beef, but you can substitute it with chicken, turkey, or lamb.
• Vegetables: onion, crushed tomatoes, carrots, and celery.
• Herbs: fresh parsley and basil.
• Oil: we prefer olive oil; however, use what you have on hand.
• Red wine: it adds depth and richness to the meat sauce, and it also acts as a tenderizer. If you don't cook with alcohol, replace it with beef stock.
• Spices: dried oregano, ground nutmeg, and all-spice round out this perfectly flavored meaty sauce.

For the Béchamel Sauce

A creamy layer of béchamel is the finishing touch that makes this casserole ultra-creamy and satisfying.

You'll need the following:

• Milk: full fat or use half and half.
• Butter
• Parmesan cheese: grated
• Flour: all-purpose or gluten-free if you have gluten intolerance.
• Nutmeg, salt, and black pepper.

🔪 How to Make Polenta Casserole with Beef

Prepare the Vegetables:

1. Dice the onion. Coarsely grate the carrot, chop the celery stalk, and shred the cabbage. Bring 2 cups of water and one tablespoon of salt to a boil in a large saucepan.
2. Add one small head of shredded savoy cabbage and simmer on medium-low heat for 20 minutes.

Prepare the Polenta:

1. In a small bowl, combine 1 cup of cornmeal with 1 cup of water until all the cornmeal is wet. Add the damp cornmeal to the pan with the cabbage and swiftly whisk it together to combine.

Prepare the Meat Layer:

1. Heat one tablespoon olive oil in a large skillet. Sauté the diced onion, grated carrot, and chopped celery stalk until the vegetables are softened.
2. Add 1 pound of ground beef and seasonings and cook until the meat is no longer pink. Mix in the dry red wine and crushed tomatoes and cook, occasionally stirring, for 20 minutes.
3. Immediately lower the heat and cook, often stirring, until the mixture thickens, about 20-30 minutes; remove from the heat.

Prepare the Béchamel Sauce:

1. In a small saucepan, melt two tablespoons of butter. Stir in 2 tablespoons flour and cook, constantly stirring, until the paste cooks and bubbles, about two minutes. Don't let it brown.
2. Add 1 ¼ cup milk and continue to stir until the sauce thickens. Season with salt and pepper to taste and a dash of nutmeg.

Put It All Together:

1. Pour polenta (cooked cornmeal) into a greased casserole dish. Add the layer of meat sauce and finish with béchamel sauce. Sprinkle with ½ cup of Parmesan cheese and some chopped fresh parsley.
2. Bake at 375 degrees Fahrenheit preheated oven for 20 minutes. Let cool before serving. Serving suggestion: serve with a cold glass of your favorite beer.

📝 NOTE: Looking for the FULL recipe to print? Find the complete list of ingredients and detailed instructions in the recipe card below.

👩‍🍳 Helpful Tips

• Polenta cooks fast on the stovetop, in a slow cooker, instant pot, or rice cooker; it's economical and a great binder in casseroles, soups, scrambles, etc.
• Be sure to stir the polenta consistently and often to prevent it from clumping.
• When adding the cornmeal to the cabbage, do not drain any water from the cabbage. This extra moisture that is exuded from the cabbage helps to give the polenta a creamier texture.

What is the difference between cornmeal and cornstarch?

It's all laid out for you in this corn pie recipe post. Cornmeal is ground and dried maize with various consistencies, including fine, medium, and coarse.

Cornstarch is made from the endosperm of the corn kernel that is put through a fermenting process.

The starches inside the endosperm are then removed, rinsed, dried, and milled into a fine white powder known as cornstarch. It is naturally gluten-free and used as a thickening agent.

🍽️ Serving Suggestion

This casserole is a complete meal all in one! It has veggies, protein, and whole grains. It's an excellent dish for a dinner party, as it comfortably serves six. Serve with a light side salad and a glass of red wine!

🗄️Storage Instructions

Allow the casserole to cool before covering it and storing it in the refrigerator for up to 4 days. You can store the casserole directly in the baking dish, cover it with saran wrap or aluminum foil, and reheat it in the microwave.

This polenta casserole also freezes well. Prepare it in a freezer-safe airtight container, and keep it in your freezer for up to 3 months.

When ready to enjoy, place in the oven to reheat at 350 degrees Fahrenheit for 1 hour or until completely defrosted and warmed all the way through.

❓ Frequently Asked Questions

More Polenta Recipes to Try

📖 Recipe

NOTE: This post was originally published in 2016 and has been updated for photos and content.