-
1
In a large saucepan bring 2 cups of water and salt to a boil. Add shredded savoy cabbage and simmer on medium-low heat for 30 minutes.
-
2
In a small bowl, combine cornmeal with one 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 thicken, about 20-30 minutes. Remove from the heat.
-
3
Heat the olive oil in a large skillet; saute the onions, carrots, and celery until vegetables are softened, about 5 minutes. Add the ground beef and seasonings and cook until meat is no longer pink. Mix in wine and tomatoes and cook stirring occasionally for 20 minutes.
-
4
In a small saucepan, melt the butter. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles, about two minutes. Don't let it brown. Add the milk and continue to stir until sauce thickens. Season with salt, pepper, and nutmeg.
-
5
Pour polenta (cooked cornmeal) into a greased casserole dish. Add the layer of meat sauce and finish with bechamel sauce. Sprinkle with Parmesan cheese and parsley.
-
6
Bake on 375 degree F preheated oven for 20 minutes. Let cool before serving. Serving suggestion: serve with a cold glass of your favorite beer.
