Beef with Polenta

If you’re in the mood for comfort food that’s aromatic and fall-apart tender, this braised beef with polenta recipe is exactly what you need. And to take a break from the usual traditional mashed potatoes, the beef is served over soft, cheesy polenta that you stir together once the beef is nearly done cooking. You can serve beef with polenta as-is, or add a fresh green salad and some crusty French bread to sop up all the sauce at the bottom of your bowl.

Ingredients for Beef with Polenta

• Rosemary: Minced fresh rosemary aromatizes the beef as it simmers. You can also leave the rosemary sprigs whole and remove them before serving the braised beef.
• Garlic: This stew contains a generous amount of garlic that is braised with the meat.
• Beef: A boneless beef chuck roast is cooked low and slow until it’s fall-apart tender.
• Beef broth: The braising liquid is simple, just a cup of beef broth is all you need.
• Milk: Using milk for part of the polenta liquid adds extra creaminess.
• Cornmeal: Stir ground cornmeal into water and milk to make polenta.
• Parmesan cheese: Parmesan is stirred into the polenta during the last few minutes of cooking to add extra flavor and body.
• Butter: Some butter adds richness to the polenta and makes it even creamier.
• More rosemary and cheese (optional): Sprinkle extra herbs and cheese over each serving as a garnish.

Directions

Step 1: Cook the beef

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Mix the rosemary, garlic, 2 teaspoons salt and pepper, then rub the mixture all over the meat. In a large skillet, heat the oil over medium-high heat, then brown the meat. Transfer the meat to a 5- or 6-quart slow cooker. Add the broth to the skillet and cook for one minute, stirring to loosen any browned bits from the pan. Pour the broth over the meat. Cook the roast, covered, on low for seven to nine hours or until meat is tender.

Step 2: Cook the polenta

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In a large, heavy saucepan, bring the water, milk and remaining 1 teaspoon of salt to a boil. Reduce the heat to a gentle boil, then slowly whisk in the cornmeal. Cook and stir the polenta with a wooden spoon until it thickens and pulls away cleanly from side of pan, 15 to 20 minutes (the mixture will be very thick). Remove the pan from the heat, then stir in the Parmesan cheese and butter. Serve the polenta with the braised beef. If desired, garnish the braised beef and polenta with additional rosemary and shredded Parmesan cheese.

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Beef with Polenta Variations

• Add Italian flavors: Omit the rosemary and replace it with 2 tablespoons of Italian seasoning in the rub. Add a can of diced tomatoes to the braising liquid in the slow cooker for some acidity in the sauce.
• Add veggies: Include hearty vegetables like carrots during the last 3 hours of slow-cooking.
• Fry leftover polenta: For a different look and texture, store any leftover polenta in a shallow, airtight container and refrigerate it. When ready to enjoy, cut the polenta into squares and sear it in a skillet with some oil.

How to Store Beef with Polenta

Store any leftover beef and polenta separately in airtight containers. They can be refrigerated for up to four days, or frozen for up to three months.

How do you reheat beef with polenta?

Gently reheat the braised beef in a pan on the stovetop, or in a microwave-safe container in the microwave. Polenta will thicken as it’s stored. Add it to a saucepan with additional water or milk and stir while heating it. Add enough liquid to make it creamy.

Beef with Polenta Tips

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What type of cornmeal should I use for polenta?

You may see different cornmeal products at the store, some labeled plainly as “cornmeal” and others marked as “polenta.” The difference is in how they’re ground. Cornmeal can be finely or coarsely ground, and polenta usually lies on the coarser end of the spectrum. You can use any cornmeal for polenta, depending on the texture you want. Finely ground cornmeal will yield a smoother final dish while coarsely-ground will have some pleasant, grainy texture. Be careful when using finely ground cornmeal; add it slowly while whisking vigorously to avoid clumps.

How do I make perfect polenta?

Channel your inner Italian nonna, grab your favorite wooden spoon and get to stirring! It’s really that simple. Choose fresh, high-quality cornmeal and whisk it into boiling liquid. Just keep stirring, making sure you scrape everything from the bottom of the pan so the polenta doesn’t scorch. Don’t forget the salt, or the final addition of butter and cheese for flavor. Spoon the thickened polenta into a serving dish.

Why do you scrape up the browned bits from the bottom of the pan?

The browned bits on the bottom of the pan are known as the “fond,” and they add additional flavor to the braising liquid in this recipe. Ready for some fancy words? The fond is a result of the Maillard reaction, which occurs when amino acids and sugars in food are transformed with by heat. You use a liquid like broth or wine to “deglaze” the pan, which helps to loosen the fond, making it easier to scrape up. Deglazing also makes it easier to clean your pan.