Gluten Free Short Ribs over Gorgonzola Polenta

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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)

Gluten Free Short Ribs over Gorgonzola Polenta

Directions

  1. 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.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
  3. 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.
  4. To serve, spoon polenta into shallow bowls. Spoon short ribs and vegetable mixture over polenta.

Gorgonzola Polenta

Directions

  1. 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.
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Nutrition Facts (Gluten Free Short Ribs over Gorgonzola Polenta)

  • Per serving:
  • 489 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 113 mg chol. ,
  • 1121 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 41 g pro.
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