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Slavonian Polenta Beef Casserole with Savoy Cabbage

Name: Slavonian Polenta Beef Casserole
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 3 cups water (divided); 1 tablespoon salt; 1 cup yellow cornmeal; 1 small head savoy cabbage, thinly shredded (about 1 lbs); 1 tablespoon olive oil; 1 onion (diced); 1 carrot (coarsely grated); 1 celery stalk (chopped); 1 lb. 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; 2 tablespoon butter; 2 tablespoon all-purpose flour; 1 ¼ cup milk; Salt and pepper to taste; Dash of nutmeg; ½ cup parmesan cheese

By Jas on Oct 12, 2016 · Updated: Jun 26, 2020 · This post may contain affiliate links · See the privacy policy linked in my footer.

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Cook Time 20 mins

This mouthwatering polenta beef casserole from Slavonia is packed with hidden health benefits to endure those long winter months yet light enough to enjoy all summer too!

This comfort meal is made with ground beef, cornmeal, savoy cabbage, carrots, and more!

Flatlay of a partial polenta casserole dish.

If you’re turning up your nose at cabbage or polenta, humor me please and make this casserole once.

It might not turn you into a cabbage or polenta lover, but you will love this casserole. I guarantee it!

Why it Works

For starters, who doesn't like casseroles, amirite?
It's the ultimate fall comfort food you can also enjoy all summer long.
Your picky eaters will get their vegetable intake because they won't know they're hidden in this casserole.
This casserole with polenta and beef is easy to make ahead, healthy, and it feeds a crowd!
It's nourishing.
It's lower in carbs than traditional pasta or rice casseroles.
Polenta is gluten-free and an excellent source of complex carbohydrates and protein.
Polenta is low in fat, rich in Vitamin A and C, and high in beta-carotene.
Cabbage provides fiber, vitamins A, C, K, and B6 plus calcium, magnesium, and iron, to name a few.
With all those health benefits, what’s not to love?

This sneaky Slavonian polenta casserole with beef will have you wonder: what in the heck is a Slavonian casserole, and why is it sneaky?

Slavonia is a region in Croatia (Europe) from where this recipe is originated. Hence, I’m bringing you a taste of my homeland.

But you’re from Bosnia, I hear you say. True, I wasn't born in Croatia, but both countries belonged to Yugoslavia long before I was born.

For a larger part of my life, and before they separated, that was my home. I still feel equally connected to them all.

Now to the second question: why is it sneaky? You’ll love this…wait for it…there is a whole head of savoy cabbage hiding in this casserole!

Besides, the flavor combination in this polenta beef casserole is fantastic!

🛒Ingredients and Notes

For the polenta layer:

Ingredients for the casserole polenta layer

For the meat sauce:

Ingredients for the casserole meat sauce layer

For the béchamel sauce:

Ingredients for the casserole béchamel layer.

Centuries ago, polenta was thought peasant food because it was plentiful and inexpensive and a good winter diet staple when other food was limited.

🔪Step by Step Instructions

Make the polenta and cabbage layer - prep all the vegetables. Cook the shredded savoy cabbage in water; combine cornmeal with water. Add the wet cornmeal to the pan with cabbage; cook until the mixture thickens.

3 photos with skillets with how to make meat sauce.

Make the meat sauce - sauté the onions, carrots, and celery. Add the ground beef and seasonings and cook until the meat is no longer pink. Mix in the wine and tomatoes; cook a bit longer.

Make the béchamel sauce - Add the flour to melted butter and cook, constantly stirring, until the paste cooks and bubbles. Whisk in milk and continue to stir until sauce thickens — season with salt, pepper, and nutmeg.

Three-photo image of steps on how to make the dish

Assemble - Pour polenta into a greased casserole dish. Add the layer of meat sauce and finish with béchamel sauce. Sprinkle with Parmesan cheese and parsley; bake.

Can I make the béchamel sauce gluten-free?

Why yes, yes, you can! Use GF flour instead of all-purpose flour or cornstarch (for Americans, cornflour for the rest of the world) to make the béchamel sauce.

If using cornstarch for gluten-free casserole version:

Once the butter is melted, take the pan off the heat.
Whisk in 1 tablespoon 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. Add the remaining milk bit by bit, stirring all the time.
Cook until the sauce thickens. Season with spices.

Wondering what the difference is between cornstarch, cornmeal, corn flour, and polenta? It's all laid out for you in this corn pie recipe post.

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.

Other Amazing Recipes to Try

A slice of polenta casserole on a black plate with fork.

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

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About Jas

I'm an excellent eater and a decent cook but also author, food photographer, recipe developer, a former anorexic, and current cheesecake addict. Cooking helps me link my Bosnian past to my American present.