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Short Ribs over Cheesy Polenta (Slow Cooker)

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“From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.”
9hrs 45mins

Ingredients Nutrition


  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. In a large saucepan bring the 2-1/2 cups water to boiling.
  5. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
  6. 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.
  7. Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
  8. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

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