Next time you have guests, dine Italian-style with this hearty beef and blue combination.

Source: Better Homes and Gardens
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Short Ribs over Gorgonzola Polenta

Ingredients

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Directions

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  • Trim fat from meat. In a 5- to 6-quart slow cooker combine onions, carrots, and fennel. Place meat on vegetables.

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  • Stir tomatoes, wine, tapioca, tomato paste, rosemary, salt, pepper, and garlic into mixture in cooker.

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  • Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

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  • Meanwhile, prepare Gorgonzola Polenta. To serve, spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

Nutrition Facts (Short Ribs over Gorgonzola Polenta)

489 calories; 18 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 113 mg cholesterol; 1121 mg sodium. 1080 mg potassium; 32 g carbohydrates; 4 g fiber; 5 g sugar; 41 g protein; 2332 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 5 mcg vitamin b12; 111 mg calcium; 6 mg iron;

Gorgonzola Polenta

Ingredients

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Directions

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  • 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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