SLOW-COOKER BEEF RAGOUT ON POLENTA
Come home to relish this slow-cooked beef ragout served over polenta - a perfect Italian-style dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 5
Number Of Ingredients 7
Steps:
- Spray 4- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients in order listed, except polenta.
- Cover; cook on Low heat setting 8 to 10 hours.
- About 10 minutes before serving, heat polenta as directed on package. Arrange 2 warm polenta slices on each individual serving plate. Top each with about 1 cup beef mixture.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 12 g, TransFat 0 g
BEEF AND POLENTA BAKE
This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
- In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
- Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg
SLOW-COOKER POLENTA
This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CREAMY SLOW-COOKER POLENTA WITH SAUSAGES
The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.
Provided by Sarah DiGregorio
Categories sausages, vegetables, main course
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
- About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
- Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.
SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA
Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;
Provided by Tee Lee
Categories One Dish Meal
Time 9h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine carrot, onions and garlic in a 6-quart slow cooker.
- Rinse ribs and pat dry; season with salt and pepper.
- Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
- Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
- Transfer, as cooked, to slow cooker.
- Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
- Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
- After cooking, skim off any fat from top (discard bay leaf).
- Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
- Bring to a boil, stirring constantly.
- Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
- Serve ribs over polenta and garnish with parsley, if desired.
Nutrition Facts : Calories 1282.3, Fat 113.9, SaturatedFat 49.1, Cholesterol 234.6, Sodium 676.4, Carbohydrate 13, Fiber 2.5, Sugar 5.2, Protein 47.4
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