Creamy Polenta With Stewed Beef Recipes

STEWED BEEF WITH CREAMY POLENTA

Steps:

• Make polenta: Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil.
• Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.
• Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
• Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat.
• Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients.
• Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
• Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot.
• Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
• Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.

BEEF AND MUSHROOM STROGANOFF OVER CREAMY POLENTA

Steps:

• For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat.
• For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs.
• Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed.
• Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

CREAMY POLENTA WITH STEWED BEEF

Steps:

• Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
• Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
• Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
• Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
• *Available in the spice section of most supermarket nationwide.
• **Available at Italian markets, specialty food stores and many supermarkets.