In a large saucepan, bring 2 cups of water and 1 tablespoon of salt to a boil. Add 1 small head of shredded savoy cabbage and simmer on medium-low heat 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 damp cornmeal to the pan with cabbage (do not drain the cabbage) and swiftly whisk it to combine.
Immediately lower the heat and cook, often stirring, until the mixture thickens, about 20-30 minutes. Remove from the heat.
Meat Layer
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 8 ounces crushed tomatoes and cook, stirring occasionally, for 20 minutes.
Béchamel Sauce
In a small saucepan, melt 2 tablespoons of butter. Stir in 2 tablespoons flour and cook, stirring, until the paste cooks and bubbles, about two minutes. Don’t let it brown.
Gradually add 1 ¼ cups milk and continue to stir until the sauce thickens. Season with salt and pepper to taste and a dash of nutmeg.
Assemble
Preheat oven to 375° Fahrenheit.
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 in preheated oven on the middle rack for 20 minutes; let cool for 15 minutes before serving.
Notes
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.
Be sure to stir the polenta consistently and often to prevent it from clumping.
When adding the cornmeal to the cabbage, do not drain any water from the cabbage. This extra moisture helps to give the polenta a creamier texture.
See the FAQs section in the post for how to make the béchamel sauce gluten-free.
You can easily reheat the casserole in the microwave.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:
Keep leftovers refrigerated in an airtight container for up to four days.