SLOW-COOKER BEEF RAGOUT ON POLENTA
Come home to relish this slow-cooked beef ragout served over polenta - a perfect Italian-style dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 5
Number Of Ingredients 7
Steps:
- Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
- Cover; cook on Low heat setting 8 to 10 hours.
- About 10 minutes before serving, heat polenta as directed on package. Arrange 2 warm polenta slices on each individual serving plate. Top each with about 1 cup beef mixture.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 12 g, TransFat 0 g
SLOW-COOKER POLENTA
This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
ROSEMARY BEEF ROAST OVER CHEESY POLENTA
I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.
Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
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- Roughly chop or shred beef using a fork and sharp knife. (Discard bone.) Return to slow cooker and toss with cooking liquid. Once tossed in liquid, set half of the meat aside for Thursday’s tacos.
- Heat a saucepan over medium-high heat, and combine water, milk and salt. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta, stirring with a whisk to prevent lumps from forming. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. Stir butter in until fully melted. Season with additional salt, if needed.
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- Spoon polenta into shallow bowls and top with beef and cooking liquid. Enjoy with salad on the side.
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