SLOW-COOKER BEEF AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 8h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams
POLENTA AND SALSA BEEF
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
- Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
- To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.
TUSCAN BEEF STEW WITH POLENTA
Provided by Food Network
Time 2h22m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
- Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
- Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
- For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
- In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
- When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
- Turn the polenta out of the bowl, slice, and serve alongside the stew.
SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
More about "polenta and salsa beef food"
ITALIAN-STYLE BEEF WITH POLENTA RECIPE
From myrecipes.com
5/5 (5)Total Time 40 minsServings 4Calories 487 per serving
- Place first 3 ingredients in a large saucepan. Gradually add 2 cups water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Stir in 1/3 cup cheese.
- Heat a nonstick skillet over medium-high heat; coat with cooking spray. Add beef; sauté 5 minutes. Stir to crumble. Remove beef; drain. Wipe pan; coat with cooking spray. Add onion, pepper, 1/8 teaspoon salt, and garlic; sauté for 4 minutes, stirring frequently. Add beef and sauce; simmer 8 minutes.
- Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.
BRAISED BEEF, ANCHOVY SALSA AND POLENTA
From deliciousmagazine.co.uk
Estimated Reading Time 50 secs
- In a small food processor, whizz the parsley and basil, garlic, anchovy fillets, red wine vinegar, salt and olive oil. (This makes more than you need; keep the leftovers covered in the fridge.)
- Put instant polenta in another saucepan and, stirring constantly, pour in the hot milk mixture. Turn the heat to low and keep stirring until the polenta thickens and comes to the boil.
- Add the grated parmesan and plenty of salt and pepper. Leave to bubble for 5 minutes. Warm through the leftover braised beef and serve with the polenta and salsa.
BEEF RAGU RECIPE - SPOON FORK BACON
From spoonforkbacon.com
29 BEST POLENTA RECIPES | COOKING LIGHT
From cookinglight.com
POLENTA WITH MEAT SAUCE RECIPE - QUICK …
From foodandwine.com
ONE PAN MEXICAN POLENTA SKILLET - JOY IN …
From joyineveryseason.com
BRAISED BEEF AND MUSHROOMS WITH POLENTA
From thebusybaker.ca
TOP SIRLOIN STEAK WITH BELL PEPPERS AND AVOCADO SALSA
From ricardocuisine.com
- Heat a cast iron grill pan until very hot. Oil the pan. Add the steak and grill for 3 to 4 minutes on each side for medium-rare. Season with salt and pepper. Set aside on a plate.
WHAT IS POLENTA? AND HOW TO MAKE POLENTA - FOOD NETWORK
From foodnetwork.com
PEPPERED BEEF FILLET WITH POLENTA CHIPS AND SALAD - BBC FOOD
From bbc.co.uk
RECIPESOURCE: POLENTA AND SALSA BEEF
From recipesource.com
CREAMY POLENTA RECIPE AND REHEATING TIPS - THE SPRUCE EATS
From thespruceeats.com
OSSO BUCCO IN RED WINE SALSA WITH SOFT POLENTA - CAFE DELITES
From cafedelites.com
GROUND BEEF AND POLENTA RECIPES - SUPERCOOK.COM
From supercook.com
POLENTA WITH MEAT SAUCE - BOLOGNESE RECIPES - RAGU RECIPES
From delish.com
BEEF SHANK RECIPE - FOOD & WINE
From foodandwine.com
BALSAMIC BEEF WITH POLENTA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
PORK CHOPS OVER POLENTA WITH AN HERBED WINE SAUCE
From bevcooks.com
SALSA BEEF POLENTA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love