pat's Recipe

Short Ribs over Cheesy Polenta

Category: CROCKPOT

Ingredients
2-1/2 to 3 pounds boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrots (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 14.5-oz. can diced tomatoes, undrained
1 cup dry red wine
2 Tbsp. quick-cooking tapioca, crushed
2 Tbsp. tomato paste
1 tsp. dried rosemary, crushed
1 tsp. salt
1/2 tsp. ground black pepper
4 cloves garlic, minced
1 recipe Cheesy Polenta

Directions
1. Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.

2. In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.

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

4. Meanwhile, prepare Cheesy Polenta. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
Makes 6 servings.

Cheesy Polenta:In a large saucepan bring 2-1/2 cups water to boiling. Meanwhile, in a bowl stir together 1 cup coarse-ground yellow cornmeal, 1 cup cold water, and 1/2 teaspoon 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 very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil. Stir in 1/3 cup crumbled gorgonzola cheese, blue cheese or shredded Parmesan cheese.