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.
Steps
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.
Ingredients
boneless beef short ribs, onions, carrot, fennel bulb, diced tomatoes, dry red wine, quick-cooking tapioca, tomato paste, dried rosemary, salt, ground black pepper, garlic cloves, water, yellow cornmeal, cold water, gorgonzola