Recipe Finder:
Check out our most popular categories:
Short Ribs over Cheesy Polenta
Cook: 9 hrs to 10 hrs on low or 4-1/2 to 5 hours on high
Ingredients
- 2 1/2 to 3 pounds boneless beef short ribs
- 2 large onions, cut into thin wedges
- 1 cup thinly sliced carrots (2 medium)
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 cup dry red wine
- 2 tablespoons quick-cooking tapioca, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 recipe Cheesy Polenta (see recipe below)
Directions
1. Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
2. In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Meanwhile, prepare Cheesy Polenta. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta. Makes 6 servings.
Ingredients
- 2 1/2 cups water
- 1 cup coarse-ground yellow cornmeal
- 1 cup cold water
- 1/2 teaspoon salt
- 1/3 cup crumbled gorgonzola cheese, blue cheese or shredded Parmesan cheese
Directions
In a large saucepan bring the 2-1/2 cups water to boiling. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil. Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
Reminds me of a very complicated recipe that I have made and enjoy, but much, much easier! Delicious!
1/12/2011 11:28:16 AM Report Abuse