POLENTA MEAT RECIPES

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ITALIAN-STYLE BEEF WITH POLENTA RECIPE | MYRECIPES



Italian-Style Beef with Polenta Recipe | MyRecipes image

This hearty meat sauce with cheesy polenta is a nice change from spaghetti.

Provided by David Bonom

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 14

1 cup dry coarse-ground polenta
1 teaspoon dried oregano
Dash of kosher salt
2 cups water
1 cup 2% reduced-fat milk
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
Cooking spray
1 pound ground sirloin
1 cup chopped onion
1 teaspoon crushed red pepper
? teaspoon kosher salt
3 garlic cloves, minced
2 cups lower-sodium marinara sauce (such as McCutcheon's)
½ cup torn fresh basil

Steps:

  • Place first 3 ingredients in a large saucepan. Gradually add 2 cups water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Stir in 1/3 cup cheese.
  • Heat a nonstick skillet over medium-high heat; coat with cooking spray. Add beef; sauté 5 minutes. Stir to crumble. Remove beef; drain. Wipe pan; coat with cooking spray. Add onion, pepper, 1/8 teaspoon salt, and garlic; sauté for 4 minutes, stirring frequently. Add beef and sauce; simmer 8 minutes.
  • Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.

Nutrition Facts : Calories 487 calories, CarbohydrateContent 80.9 g, CholesterolContent 73 mg, FatContent 15.5 g, FiberContent 5 g, ProteinContent 29.3 g, SaturatedFatContent 7.2 g, SodiumContent 695 mg

POLENTA MEAT STEW RECIPE - FOOD.COM



Polenta Meat Stew Recipe - Food.com image

Found in Better Homes & Gardens Italian edition. It is a bit thinner than a regular stew, but has wonderful flavor. I cut the roast into 6 pieces, then cook it long enough that it shreds apart. In addition, I make recipe#205239 in place of the standard polenta mentioned here for an added dimension of flavor. Wonderful cold night food!

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 1

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2 lbs beef chuck roast, boneless (can use lamb or pork)
1/4 cup flour
1 teaspoon thyme, dried
1 teaspoon basil, dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
24 -30 baby carrots
8 ounces onions, frozen small whole onions
6 garlic cloves, minced
1 teaspoon rosemary, fresh
1/4 teaspoon rosemary, dried
14 ounces beef broth, low sodium
1 cup water
1/2 cup red wine, dry
1/2 cup Italian parsley, flat leaf
1/4 cup tomato paste
3 1/2 cups milk
1 cup cornmeal
1 cup water, cold
1/2 teaspoon salt

Steps:

  • Trim fat from meat and cut into 1-inch pieces.
  • In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
  • Cover and cook for 8-10 hours on low, or 4-5 hours on high.
  • Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
  • Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
  • Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

Nutrition Facts : Calories 555.1, FatContent 32.9, SaturatedFatContent 13.8, CholesterolContent 113.2, SodiumContent 909.8, CarbohydrateContent 28.1, FiberContent 2.8, SugarContent 3.9, ProteinContent 33.6

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