TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SOFT POLENTA
Make and share this Soft Polenta recipe from Food.com.
Provided by Sara 76
Categories Kid Friendly
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and stock in a large saucepan; bring to the boil.
- Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.
- Add milk and cheese; stir until cheese melts.
OVEN BAKED POLENTA WITH PARMESAN
I love polenta, soft with stew or firm, sliced and fried or baked with tomato sauce and cheese. This is an especially easy version that I found at the "Food and Wine" website.
Provided by Normaone
Categories Low Protein
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450^F.
- Bring water to a boil and add 2 tsp salt.
- Bring water to a simmer.
- Gradually whisk in the cornmeal.
- Whisk smooth.
- Bring to a simmer, cover and place in the oven.
- Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
- Stir in the butter and the Parmesan cheese.
- Salt and pepper to taste.
- Serve with extra grated Parmesan cheese.
Nutrition Facts : Calories 241.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 28.4, Sodium 175, Carbohydrate 29.6, Fiber 2.8, Sugar 0.3, Protein 5.6
GREEK POTATO, ZUCCHINI, AND BEAN STEW
As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.
Provided by justcallmetoni
Categories Stew
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- Stir in parsley, dill, oregano, and pepper.
- Ladle into bowls and garnish with cheese.
TUSCAN BEEF STEW WITH POLENTA
Provided by Debi Mazar
Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make stew
- In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
- While beef is simmering, make polenta
- Pour olive oil into large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
- Serve
- When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
SOUTHWESTERN CORN AND HOMINY SAUTE (WW CORE)
I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table.
Provided by justcallmetoni
Categories Corn
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the frozen corn from the freezer to begin defrosting.
- To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
- Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
- Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
- Remove from heat and mix in the cilantro and lime juice.
- Serve with lime wedges.
Nutrition Facts : Calories 195.3, Fat 5, SaturatedFat 0.7, Sodium 229, Carbohydrate 36.7, Fiber 5.5, Sugar 4.2, Protein 4.6
CORNBREAD (WW CORE)
Make and share this Cornbread (Ww Core) recipe from Food.com.
Provided by nope9117
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl.
- Mix liquid ingredients in a small bowl.
- Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Nutrition Facts : Calories 98.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 32.3, Sodium 388.4, Carbohydrate 18, Fiber 1.5, Sugar 1.2, Protein 3.4
SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)
A recipe inspired by "Vegetarian Times," a good read whether you are vegetarian, vegan or omnivorous. I love comforting stews in the winter and this one grabbed me instantly. The golden, orange and reddish hues will remind you of a perfect Southwestern sunset. of This gets even better the next day, so cook ahead if you like.
Provided by justcallmetoni
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
- Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
- Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
- Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
- About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
- Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
- * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.
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