Short Ribs over Cheesy Polenta (Slow Cooker)

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

Ready In:
9hrs 45mins
Serves:
Units:

ingredients

directions

  • 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.
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@duonyte
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@duonyte
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"From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households."
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  1. 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.
    Reply
  2. duonyte
    From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.
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