Carinthian Polenta and Minced Meat Casserole | Hearty & Creamy

Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease a medium-sized baking dish with a little butter. Peel and finely chop the onion and garlic cloves. Finely grate the mountain cheese.

In a pot, bring 300 ml of whole milk and 250 ml of the beef broth to a boil together with 20 g of butter, a pinch of salt, and freshly grated nutmeg. Slowly drizzle in the polenta while stirring constantly with a whisk.

Reduce the heat and let the polenta swell gently for about 5 minutes, stirring occasionally, until a creamy, thick porridge forms. Stir half of the sour cream (approx. 75 g) into the hot polenta.