How to Make Polenta with Mushroom and Beef
Give leftovers new life with this creamy polenta recipe. Cozy and comforting, this combo of Mississippi Beef, mushrooms and ranch is like a big hug for the whole family. It’s the perfect way to warm up a chilly night.
Ingredients (6)
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water, milk, chicken stock or vegetable stock (or blend) 5 cups
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medium or coarse cornmeal/polenta 1 cup
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butter, divided 5 tablespoons
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kosher salt and ground black pepper, to taste
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beef broth ½ cup
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Leftover Mississippi Roast, Shredded 3 cups
Steps (4)
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1
Add water, milk or stock to a medium sized sauce pot and place over high heat. Whisk in the polenta so that it does not clump up. Bring to a boil and stir continuously until the polenta thickens and begins to bubble.
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2
Turn the heat down to a low simmer and cook for about 20 minutes, stirring frequently with a spatula and making sure to scrape the bottom of the pan so it does not burn. Once the polenta is thick and tender, whisk in 3 tablespoons of the butter and season with salt.
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3
In a large sauté pan set over medium heat, melt the remaining butter. Add the mushrooms and cook, stirring occasionally, until browned. Season with salt and pepper, to taste.
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4
Pour in the beef broth and add the leftover Mississippi beef. Continue to cook, stirring, until beef is warmed through and mushrooms are incorporated. Serve warm, spooned over the polenta.
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