Name: Short Ribs over Cheesy Polenta
Prep time: 50 min
Cook time: 540 min
Ingredients: 2 ½ pounds boneless beef short ribs; 2 onions, cut into thin wedges; 1 cup thinly sliced carrots (2 medium); 1 fennel bulb, cored and cut into thin wedges; 1 ounce 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; ½ teaspoon ground black pepper; 4 garlic, minced; 1 Cheesy Polenta (see recipe below)

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Cheesy Polenta

Ingredients

2 ½ cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
½ teaspoon salt
⅓ cup crumbled gorgonzola cheese, blue cheese or shredded Parmesan cheese

Directions

Step 1
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.

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Short Ribs over Cheesy Polenta

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Recipe Summary