Polenta Ground Beef Casserole

Name: Polenta Ground Beef Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onions; 2 Garlic cloves; 2 Zucchini; 3 tbsp olive oil; 400 g ground beef; 0.5 tsp Fennel seeds; 2 tbsp Tomato paste; 200 ml meat broth; 400 g canned diced tomatoes; 1 tbsp butter; 1 tbsp flour; 300 ml milk; 200 ml meat broth; nutmeg (grated); 250 g cornmeal; 0.5 l vegetable broth; 2 tbsp mascarpone; 100 g grated Parmesan; Salt; black pepper (freshly ground)

Prep: 20min

| Servings: 4 | Cook: 40min

Polenta Ground Beef Casserole is a recipe with fresh ingredients from the Meat category. Try this and other recipes from Spoonsparrow!

Ingredients

2 onions
2 Garlic cloves
2 Zucchini
3 tbsp olive oil
400 g ground beef
0.5 tsp Fennel seeds
2 tbsp Tomato paste
200 ml meat broth
400 g canned diced tomatoes
1 tbsp butter
1 tbsp flour
300 ml milk
200 ml meat broth
nutmeg (grated)
250 g cornmeal
0.5 l vegetable broth
2 tbsp mascarpone
100 g grated Parmesan
Salt
black pepper (freshly ground)

Instructions

1.
Peel and chop the onions and garlic. Wash the zucchini, slice it, and briefly sauté in 1 tbsp olive oil.
2.
In 2 tbsp olive oil brown the ground beef and season with salt and pepper. Add the onion, garlic, and fennel seeds, and cook until softened. Then add the tomatoes and simmer for about 10 minutes. Finally add the zucchini (reserve some slices).
3.
Heat butter in a pot and sauté flour to make a roux. Pour in milk and meat broth, stirring, and let it simmer for 5 minutes. Season this béchamel with salt, pepper, and nutmeg.
4.
Bring vegetable broth to a boil, gradually stir in cornmeal, then remove from heat and mix in mascarpone and 80 g Parmesan into the polenta.
5.
Spread half of this mixture in a greased baking dish, top with half of the ground beef. Repeat the process, ensuring both sauces are fully incorporated.
6.
Finish by pouring the béchamel over the layers, placing the reserved zucchini slices on top, and sprinkling with 20 g Parmesan. Bake in a preheated oven at 180°C fan-forced on the middle rack for about 40 minutes until golden brown.