Beef Polenta Bowls
6
Points®
Temps total: 20 min • Préparation: 5 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Reducing leftover beef stew leaves you with a thick, concentrated gravy that’s delicious ladled over creamy polenta. Stirring some pearl onions and balsamic vinegar in wakes up the flavor of the long-simmered stew and adds a hint of sweetness. We call for instant polenta, but you can use coarsely ground polenta if you’d like; just adjust your timing for the longer cooking it requires.
Ingrédients
Beef & Root Veggie Stew
4 cup(s)
Frozen pearl onions
1 cup(s)
Balsamic vinegar
1 tbsp(s)
Table salt
½ tsp(s)
Uncooked instant polenta
¾ cup(s)
Grated Pecorino Romano cheese
¼ cup(s)
Fresh parsley
2 tbsp(s), chopped (optional)
Instructions
1
In a large skillet over medium-high heat, bring stew to a boil. Stir in onions and vinegar. Cook over medium heat until liquid is reduced to a thick gravy, stirring often, 10 to 12 minutes.
2
Meanwhile, in a medium saucepan, bring 3 ½ cups water and salt to a boil. Gradually whisk in polenta; reduce heat to low, and cook, stirring often, until thick, about 3 minutes. Stir in cheese. Divide polenta among bowls; top with beef mixture and garnish with parsley, if desired.
3
Per serving (¾ cup polenta and ¾ cup beef mixture)
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