Polenta with Braised Beef

Seduction.  It’s important whether you’re talking about the start of a meal, a song, or hey…even a new blog! This bad boy is a kickass appetizer but also versatile enough to serve as a main course (just serve polenta warm, don’t chill or cut into squares).  The tunes for this one are a selection of songs that get me hooked right at the intro….just like this dish does .  WHAT ARE YOU WAITING FOR? Hit PLAY and get COOKING!


herbsPolenta Braised Beef3

Polenta Braised Beef4

Polenta with Braised Beef

6 cups chicken or vegetable stock
2 cups instant polenta
1 tablespoon butter
¼ cup parmesan cheese
2 tablespoons olive oil
1.5lb chuck roast, cut into 2” cubes
2 teaspoons kosher salt
½ teaspoon black pepper
1 large onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
1 teaspoon herbs de Provence


For the polenta:

* if serving as an entrée… make the braised beef first, omit spreading the polenta on the sheet pan, chilling, and cutting into squares

  • Bring chicken or vegetable stock to a boil
  • Add polenta to stock and whisk for 5 minutes until fully incorporated and take off heat
  • Stir in butter and parmesan cheese
  • Spread polenta onto a parchment lined sheet pan and refrigerate for at least an hour
  • Once chilled, cut polenta into squares

For the beef:

  • Preheat oven to 350 degrees F
  • Heat olive oil in a Dutch oven over medium high heat
  • Season beef with salt and pepper and add to pot searing it on all sides, then remove it from the pot
  • Add onion and garlic to the pot and cook for 5 minutes
  • Add tomato paste and cook for a 1-2 minutes
  • Add red wine and beef stock, deglaze the pot
  • Add reserved beef back to the pot and throw in the herbs de Provence
  • Cover, place in oven, and cook for 1.5 hours
  • Remove beef from the pot, remove bay leaf, return pot to stove and reduce by half while you shred the beef, return shredded beef to the pot with the sauce
  • Top polenta with shredded beef and get your eat on!

Photo credit: Mark Ward

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