Short Ribs over Cheesy Polenta (Slow Cooker)

READY IN: 9hrs 45mins
Recipe by duonyte

From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.

Top Review by DailyInspiration

Delicious slowcooker recipe and perfect for a nice hearty meal. I have never made polenta before and this recipe turned out perfectly. I used boneless short ribs in this dish and used the gorgonzola in the polenta and it works great. DH loved it! Next time I make the polenta, I might try the parmesan version since it is so easy to make. Will definitely make this dish again! Made for PRMR, April, 2013.

Ingredients Nutrition


  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. In a large saucepan bring the 2-1/2 cups water to boiling.
  5. 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.
  6. 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.
  7. Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
  8. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

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