Short Ribs over Gorgonzola Polenta
Next time you have guests, dine Italian-style with this hearty beef and blue combination.
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Short Ribs over Gorgonzola Polenta
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Directions
- Trim fat from meat. In a 5- to 6-quart slow cooker combine onions, carrots, and fennel. Place meat on vegetables.
- Stir tomatoes, wine, tapioca, tomato paste, rosemary, salt, pepper, and garlic into mixture in cooker.
- Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
- Meanwhile, prepare Gorgonzola Polenta. To serve, spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
Gorgonzola Polenta
Directions
- 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.
Nutrition Facts (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.