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Short Ribs over Cheesy Polenta

Ingredients

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Directions

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  • Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.

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  • In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

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  • Meanwhile, prepare Cheesy Polenta. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta. Makes 6 servings.

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.

Nutrition Facts (Short Ribs over Cheesy Polenta)

502 calories; 18 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 113 mg cholesterol; 993 mg sodium. 1198 mg potassium; 35 g carbohydrates; 6 g fiber; 6 g sugar; 42 g protein; 0 g trans fatty acid; 3693 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 5 mcg vitamin b12; 111 mg calcium; 6 mg iron;

Cheesy Polenta

Ingredients

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Directions

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  • 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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