Beefragoutonpolenta Recipes

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SLOW-COOKER BEEF RAGOUT ON POLENTA



Slow-Cooker Beef Ragout on Polenta image

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

1 medium onion, chopped (1/2 cup)
1 medium bell pepper (any color), chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 lb beef stew meat, cut into 1 1/2-inch cubes
1/2 teaspoon black pepper
1 jar (14 oz) tomato pasta sauce
1 package (24 oz) polenta, cut into 10 slices

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 RAGOUT ON POLENTA



Beef Ragout on Polenta image

From Pillsbury Doughboy Slow Cooker Recipies (2003). Book recommends using split corn muffins or wedges of corn bread as alternative to polenta.

Provided by LaJuneBug

Categories     Meat

Time 10h20m

Yield 5 serving(s)

Number Of Ingredients 7

1/2 onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
1 lb beef stew meat
1/2 teaspoon black pepper, coarsley ground
14 ounces pasta sauce
24 ounces prepared polenta, package cut into 10 slices

Steps:

  • In 4 to 6 quart slow cooker, layer onion, bell pepper, carrots, beef, pepper and pasta sauce.
  • Cover; cook on low setting for 8 to 10 hours.

Nutrition Facts : Calories 391.9, Fat 25.3, SaturatedFat 9.6, Cholesterol 94.4, Sodium 457.9, Carbohydrate 13.6, Fiber 1.6, Sugar 9.2, Protein 26.2

POLENTA WITH GORGONZOLA CHEESE



Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Steps:

  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
  • Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
  • Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

BEANS AND GREENS POLENTA BAKE



Beans and Greens Polenta Bake image

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.

Provided by Anna Stockwell

Categories     Garlic     Olive Oil     Kale     Vinegar     Parmesan     Dinner     Quick & Easy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 9

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

Steps:

  • Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
  • Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
  • Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
  • Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

BRUSCHETTA POLENTA



Bruschetta Polenta image

Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

1 tube (1 pound) polenta, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup bruschetta topping
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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