Beef Polenta Bowls
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Reducing leftover stew leaves you with a thick gravy that’s delicious spooned over creamy polenta. Stirring in some pearl onions and balsamic vinegar wakes up the flavor of the long-simmered stew and adds a hint of sweetness. Polenta and grits are both made from corn, but they’re not the same thing. Polenta consists of finely or medium ground yellow corn, while grits are usually made of white corn that’s been more coarsely ground.
Ingredients
Beef & Root Veggie Stew
4 cup(s), search for the recipe in the WW app
Frozen pearl onion
1 cup(s)
Balsamic vinegar
1 Tbsp
Kosher salt
½ tsp
Uncooked instant polenta
¾ cup(s)
Grated Pecorino Romano cheese
¼ cup(s)
Fresh parsley
2 Tbsp, chopped (optional)
Instructions
1
In a large skillet, bring the stew to a boil over medium-high heat. Stir in the onions and vinegar. Reduce heat to medium and cook, stirring often, until the liquid is reduced to a thick gravy, 10 to 12 minutes.
2
Meanwhile, in a medium saucepan, bring 3½ cups water and the salt to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until the polenta thickens, about 3 minutes. Stir in the cheese. Divide the polenta among 4 bowls. Top with the beef mixture. Garnish with the parsley (if using).
3
Serving size: ¾ cup polenta and ¾ cup beef stew
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