Short Ribs Over Cheesy Polenta (slow Cooker)

Total Time: 9 hrs 45 mins Preparation Time: 45 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 2 1/2-3 lbs boneless beef short ribs
• 2 large onions, cut into thin wedges
• 1 cup thinly sliced carrot (2 medium)
• 1 medium fennel bulb, cored and cut into thin wedges
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup dry red wine
• 2 tablespoons quick-cooking tapioca, crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 garlic cloves, minced
• 2 1/2 cups water
• 1 cup coarse-ground yellow cornmeal
• 1 cup cold water
• 1/2 teaspoon salt
• 1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese

Recipe

• 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.