In a large saucepan bring 2 cups of water and 1 tablespoon salt to a boil. Add 1 small head of shredded savoy cabbage and simmer on medium-low heat for 20 minutes.
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 8oz. crushed tomatoes and cook, stirring occasionally, 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 wet cornmeal to the pan with cabbage (do not drain the cabbage) and swiftly whisk it to combine. Immediately lower the heat and cook, stirring often, until the mixture thickens, about 20-30 minutes. Remove from the heat.
In a small saucepan, melt 2 tablespoons butter. Stir in 2 tablespoons flour and cook, stirring constantly, until the paste cooks and bubbles, about two minutes. Don’t let it brown. Add 1 ¼ cups milk and continue to stir until sauce thickens. Season with salt and pepper to taste and a dash of nutmeg.
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 on 375 degrees Fahrenheit preheated oven for 20 minutes. Let cool before serving. Serving suggestion: serve with a cold glass of your favorite beer.
See the post for how to make the béchamel sauce gluten free.
You can easily reheat the casserole in the microwave.