Recipes and Cooking Gluten Free Short Ribs over Gorgonzola Polenta Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 13, 2015 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Slow Cook Time: 9 hrs Total Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound boneless beef short ribs 2 large onions, cut into thin wedges 1 medium fennel bulb, trimmed and cut into thin wedges 1 cup thinly sliced carrots (2 medium) 1 14.5 ounce can diced tomatoes, undrained 1 cup dry red wine 2 tablespoon quick-cooking tapioca, crushed 2 tablespoon tomato paste 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon dried rosemary, crushed ½ teaspoon ground black pepper 1 recipe Gorgonzola Polenta Gorgonzola Polenta 2 ½ cup water 1 cup coarse ground gluten-free yellow cornmeal 1 cup cold water ½ teaspoon salt ⅓ cup crumbled Gorgonzola or other blue cheese Directions Trim fat from short ribs; set aside. In a 5- to 6-quart slow cooker combine onions, fennel, and carrots. Add short ribs to cooker. Stir in tomatoes, wine, tapioca, tomato paste, garlic, the 1 teaspoon salt, rosemary, and pepper. 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, for the gorgonzola polenta, bring 21/2 cups of the water to boiling. In a medium bowl stir together yellow cornmeal, 1 cup cold water, and the 1/2 teaspoon salt. Slowly add cornmeal mixture to the 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 mixture is very thick and tender, stirring frequently and adjusting heat as necessary to maintain a slow boil. To serve, spoon polenta into shallow bowls. Spoon short ribs and vegetable mixture over polenta. Gorgonzola Polenta In a medium saucepan bring the 2-1/2 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup cold water, and 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 mixture is very thick and tender, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in cheese. Rate it Print Nutrition Facts (per serving) 489 Calories 18g Fat 32g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 489 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 113mg 38% Sodium 1121mg 49% Total Carbohydrate 32g 12% Total Sugars 5g Protein 41g Vitamin C 11.8mg 59% Calcium 111.1mg 9% Iron 5.6mg 31% Potassium 1080mg 23% Folate, total 40.3mcg Vitamin B-12 5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.