Polenta-Ground Meat Casserole

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Polenta-Ground Meat Casserole
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
2 onions
2 garlic
2 zucchini
3 tablespoons olive oil
400 grams Ground meat
½ teaspoon fennel seeds
2 tablespoons Tomato paste
200 milliliters Beef broth
400 grams diced tomatoes (canned)
1 tablespoon butter
1 tablespoon Pastry flour
300 milliliters milk
200 milliliters Beef broth
freshly grated Nutmeg
250 grams Cornmeal
½ liter Vegetable broth
2 tablespoons Mascarpone
100 grams Parmesan (grated)
salt
freshly ground peppers
How healthy are the main ingredients?
tomatoParmesanTomato pasteMascarponeolive oilonion

Preparation steps

1.

Peel and chop the onions and garlic. Rinse zucchini, cut into slices and sauté in 1 tablespoon olive oil.

2.

In 2 tablespoons olive oil brown the meat and season with salt and pepper. Add the onion, garlic and fennel seeds and saute. Then add tomatoes and let simmer for about 10 minutes. Then add the zucchini (reserve a few slices).

3.

Melt the butter in a saucepan and sauté with flour. Pour in the milk and 200 ml broth and simmer 5 minutes, stirring. Season bechamel sauce with salt, pepper and nutmeg.

4.

For the polenta, boil remaining broth, gradually stir in cornmeal, then remove from the heat and stir mascarpone and 80 grams (approximately 2 3/4 oz) Parmesan.

5.

Spread half of the polenta into a greased baking dish and top with half of the ground beef mixture. Repeat the process, using up both mixtures.

6.

Spoon the béchamel sauce over the top, arrange reserved zucchini slices on sauce and sprinkle with remaining Parmesan. Bake in oven preheated to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convection on the middle rack about 40 minutes until golden brown. Remove from oven and serve.