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:
- 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.
- Add one small head of shredded savoy cabbage and simmer on medium-low heat for 20 minutes.
Prepare the Polenta:
- 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:
- Heat one tablespoon olive oil in a large skillet. Sauté the diced onion, grated carrot, and chopped celery stalk until the vegetables are softened.
- 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.
- Immediately lower the heat and cook, often stirring, until the mixture thickens, about 20-30 minutes; remove from the heat.
Prepare the Béchamel Sauce:
- 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.
- 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:
- 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.
- 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
Why yes, yes, you can! Use GF flour instead of all-purpose flour or cornstarch (for Americans, for the rest of the world is cornflour) to make the béchamel sauce.
Once the butter is melted, take the pan off the heat.
Whisk in 1 tablespoon of cornstarch (always use half of what the recipe calls for all-purpose flour).
Add half of the milk and whisk vigorously until you have a thickish consistency.
Put the pan back over the heat and add the remaining milk bit by bit, stirring all the time.
Cook until the sauce thickens; season with spices.
The wine's natural acidity and tannins can help balance out the richness of the meat, creating a more well-rounded and flavorful sauce. It also acts as a tenderizer, bringing complexity, depth, and a touch of sophistication to the dish.
Yes, you can often substitute savoy cabbage with other types of cabbage in a recipe. For this recipe, we recommend napa cabbage. It has a mild flavor and a slightly more delicate texture, making it a perfect option if you can't find savoy cabbage.
More Polenta Recipes to Try
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📖 Recipe
Polenta Beef Casserole (Slavonian Recipe)
EQUIPMENT
- Baking dish
- Skillet
Ingredients
For polenta
- 3 cups water, divided
- 1 tablespoon salt
- 1 cup yellow cornmeal
- 1 small head savoy cabbage (about 1 pound), , thinly shredded
For the meat sauce
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, coarsely grated
- 1 celery stalk, chopped
- 1 pound ground beef
- ¼ teaspoon nutmeg
- 1 tablespoon fresh or dried parsley plus more for garnish
- 1 tablespoon dried oregano
- 1 tablespoon fresh or dried basil
- 1 pinch allspice, optional
- ½ cup dry red wine
- 8 oz. crushed tomatoes
- Salt and pepper to taste
For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk
- Salt and pepper to taste
- Dash of nutmeg
- ½ cup grated Parmesan cheese
Instructions
Polenta Layer
- In a large saucepan, bring 2 cups of water and 1 tablespoon of salt to a boil. Add 1 small head of shredded savoy cabbage and simmer on medium-low heat for 20 minutes.
- In a small bowl, combine 1 cup cornmeal with 1 cup water until all cornmeal is wet (prevents it from clumping up). Add the damp cornmeal to the pan with cabbage (do not drain the cabbage) and swiftly whisk it to combine.
- Immediately lower the heat and cook, often stirring, until the mixture thickens, about 20-30 minutes. Remove from the heat.
Meat Layer
- Meanwhile, heat 1 tablespoon olive oil in a large skillet. Sauté 1 diced onion, 1 grated carrot, and 1 chopped celery stalk until vegetables are softened, about 5 minutes.
- Add 1 pound ground beef and seasonings (¼ teaspoon nutmeg, 1 tablespoon parsley, 1 tablespoon dried oregano, 1 tablespoon basil, and a pinch of allspice) and cook until meat is no longer pink.
- Mix in ½ cup dry red wine and 8 ounces crushed tomatoes and cook, stirring occasionally, for 20 minutes.
Béchamel Sauce
- In a small saucepan, melt 2 tablespoons of butter. Stir in 2 tablespoons flour and cook, stirring, until the paste cooks and bubbles, about two minutes. Don’t let it brown.
- Gradually add 1 ¼ cups milk and continue to stir until the sauce thickens. Season with salt and pepper to taste and a dash of nutmeg.
Assemble
- Preheat oven to 375° Fahrenheit.
- 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.
- Bake in preheated oven on the middle rack for 20 minutes; let cool for 15 minutes before serving.
Notes
- 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 helps to give the polenta a creamier texture.
- See the FAQs section in the post for how to make the béchamel sauce gluten-free.
- You can easily reheat the casserole in the microwave.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
- Keep leftovers refrigerated in an airtight container for up to four days.
- This casserole is also freezable!
Nutrition
NOTE: This post was originally published in 2016 and has been updated for photos and content.
Alexandra Shunk says
You had me at bechamel sauce. It's my FAVORITE sauce in the world so I would definitely like this Slavonian Polenta Beef Casserole! This dish reminds me of a Greek casserole called pastichio which I LOVE. Such a comforting recipe that would be perfect to make ahead for a busy school night!
Jas says
Thanks, Aleka! Is your pastichio the same as pastitsio - Greek pasta casserole? It has loads of bechamel sauce and it's super delicious and substantial.
Candice says
So hearty, so delicious, and love that there is a (sneaky) WHOLE head of cabbage in here! I can't wait to make this again... it was so easy, and everyone loved it.
Jas says
Thank you, Candice! Definitely a dish that's on repeat at our house 🙂
Anita says
I happen to love both cabbage and polenta, so this will definitely be my favorite. Now I just have to keep the secret until the haters finish eating their share. 😀
Jas says
Yeah, don't tell them and they'll never know what hit them, lol.
Deanne says
Wow does this look like a comfort food casserole! Perfect for our midwestern family!
Jas says
Thank you, Deanne! Us midwesterners love comfort food! 🙂
Caroline says
That looks so pretty and sounds deliciously comforting. I'm not sure that I'd manage to sneak the cabbage past my kids (though they're not bad on veggies, really), but may be worth a try anyway!
Jas says
Thanks, Caroline! Trust me, it's not even visible and you can't taste it either. My husband was completely fooled and he hates cabbage, lol.
Lisa Huff says
Wow, those layers! Gorgeous! Loving all those veggies in that sauce too. My kind of comfort food!
Jas says
It's one of my favorites. Thanks, Lisa!
Kim | Give it Some Thyme says
What a cozy, comforting and delicious dish! The combination of flavors with the two sauces along with the polenta sounds incredible. Got to love all that sneaky deliciousness! 🙂
Jas says
Thank you, Kim! Cozy is the word of the season and this casserole is just that! xx
Chelsey says
This polenta beef casserole has got to be the definition of hearty comfort food! I love all of the rich, savory flavors you have in this recipe, and genius idea sneaking in some extra yummy veggies! My family would love this!
Jas says
Thank you, Chelsey! It is super hearty but light at the same time, if that makes sense. 🙂
Katrin says
Jas, what a delicious looking casserole! We love polenta, I just make it and we add a beef sauce to it, but this would be a lovely way to have it! When I was little, my parents and I drove from Germany all the way to then Yugoslavia on summer vacation, we were in Podgora, it was the happiest family vacation we had!
Jas says
Oh, wow! I like you know even more, ha! I'm so happy you have fond memories from beautiful home-country. And polenta was on our table often back in the days, with all kinds of toppings.
Carol, The Red Painted Cottage says
This looks really good, Jas! My husband and I love cabbage.
Jas says
Thank you, Carol! I hope you'll give this recipe a try 🙂
Keri says
Jas, this looks awesome!! We're cabbage eaters so I'm definitely going to try this!! Thanks for the recipe!!
Jas says
Thank you, Keri! Hope your day is going great! Thanks for stopping in.
Helen at the Lazy Gastronome says
This looks really good!! Thanks for sharing on the What's for Dinner linky
Jas says
Thanks for stopping in!
Angie @ ambient wares says
I loooove cabbage and I'm sure I'll love this! Thanks for sharing with us at Funtastic Friday!
Jas says
Thank you, Angie! You won't regret if you make it 😀
Mary-the boondocks blog says
Jas, I don't know about sneaky but I can tell that it has to be delicious. I know that cabbage when cooked becomes sweet and has a really great flavor so I can see where this would be a great dish. I'll have to try this. And of course the bechamel will just take it to another level. Yum! This has to be really great heartwarming food for the wintertime.
Jas says
It is one comfort food for sure! Thanks for stopping in, Mary! Have a wonderful day!
Helene says
We really love Moussaka. And this looks similar enough that I think I have to give it a try!
Jas says
Thank you, Helene! I traditionally make moussaka with layers of potatoes, beef and rice (sometimes I add eggplants too) but this one tastes different. Very yummy in its own way 🙂 Thank you for stopping in. Hope you have a blessed day!
Nicole says
This is a very unique casserole recipe! I love cabbage and polenta, so I bet I would be a fan of it. Thank you for sharing the recipe at the #HomeMattersParty this week.
Jas says
Thank you, Nicole! You won't be disappointed, especially that you already love the main ingredients 😀
Ann says
Aha! Very sneaaaky and I love it! I think I can almost see you smirking when your husband took the 2nd helping. Hehehhehe!
I like cabbage and my kids not so much - but I've snuck up cabbages in their food and they did not even notice it. This gives me another alternative to stuff those good cabbages in their tummy. Any substitute for corn meal? Not that I would sub, I'm just wondering if I could get corn meal..or do you mean corn flour?
Jas says
Yeah, I couldn't believe my eyes when he went for seconds, haha! Not sure what you could substitute cornmeal with but you should be able to find it there. It's called maïsmeel in Dutch. And when it's cooked it is also called polenta. โพเลนต้า in Thai 🙂
So here, corn starch (or flour as you call it) is really fine and white just like powder sugar and used to bind or thicken sauces and in cakes. Then we have corn flour, which is yellowish and has the texture off all-purpose flour. Then there's corn meal. You can get it in white or yellow and its texture is grainy, like sand. Hope that helps you getting the right product 🙂
Jasna says
Sjajno zvuce sastojci, a jos bolje izgleda na tvojim fotkama. Pozdrav za tebe Jas
Jas says
Hvala Jasna! Stvarno je ukus super a nisam bas bila sigurna da ce valjati, haha. Pozdrav i tebi iz jesenje Indiane 🙂
Bam's Kitchen says
Now that is rather sneaky and I quite like that!. Always trying to get my family to eat their veggies and cabbage unless it is slaw on an insanely huge cheeseburger is not gong to get a pass. However, your recipe is so unique like I have never tried before hiding under all the layers of the meat and sauces, I don't think my boys will even notice. Pinning, sharing, smoke signals sent! LOL Take care
Jas says
Haha, I love the smoke signals! 😀 It's cooked together with polenta and you can't even notice it. If you don't like cornmeal texture, run through the whole mixture a few times with an immersion blender! XOXO