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Categories:
onions carrot fennel bulb tomatoes red wine tapioca tomato paste rosemary salt ground black pepper garlic polenta water coarse-ground yellow cornmeal cold water salt crumbled gorgonzola
Viewed: 1 - Published at: 7 years agoIngredients
- Meat
- 2 1/2 - 3 lbs boneless beef short ribs
- 2 large onions, cut into thin wedges
- 1 cup thinly sliced carrot (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 garlic cloves, minced
- Cheesy Polenta
- 2 1/2 cups water
- 1 cup coarse-ground yellow cornmeal
- 1 cup cold water
- 1/2 teaspoon salt
- 1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese
Method
- Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
- In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
- Meanwhile, prepare Cheesy Polenta. 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.
- Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
