Beef Polenta Bowls
PersonalPoints™ per serving
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.
Beef & Root Veggie Stew
Frozen pearl onion(s)
Uncooked instant polenta
Grated Pecorino Romano cheese
2 tbsp(s), chopped (optional)
- 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.
- 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.
- Per serving (¾ cup polenta and ¾ cup beef mixture)