Hominy Beef Polenta Recipes

CREAMY POLENTA WITH STEWED BEEF

Creamy Polenta with Stewed Beef image

Categories Beef Mushroom Pork Stew Dinner Spring Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1 3 1/4-pound boneless beef chuck roast (about 2 inches thick), trimmed
1/2 cup matchstick-size strips pancetta or bacon
1 750-ml bottle dry red wine
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch-thick pieces
2 bay leaves
1 tablespoon whole juniper berries*
1/2 ounce dried porcini mushrooms,** rinsed to remove grit
1 teaspoon whole black peppercorns
2 whole cloves
Basic Polenta

Steps:

Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
*Available in the spice section of most supermarket nationwide.
**Available at Italian markets, specialty food stores and many supermarkets.

HOW TO MAKE PERFECT POLENTA

How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

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