• 5 Star Recipes - 22

    From Dave Drum@1:2320/105 to All on Sat Feb 24 15:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rosemary Beef Roast Over Cheesy Polenta
    Categories: Beef, Herbs, Grains, Dairy, Cheese
    Yield: 8 servings

    1/4 c Minced fresh rosemary
    3 cl Garlic; minced
    3 ts Salt; divided
    1 ts Pepper
    3 lb Boneless chuck roast
    1 tb Oil
    1 c Beef broth
    2 c Water
    2 c Milk
    1 c Cornmeal
    1/2 c Shredded Parmesan cheese
    3 tb Butter; diced
    Additional rosemary and
    - Parmesan cheese; opt

    Mix rosemary, garlic, 2 teaspoons salt and pepper; rub
    over meat. In a large skillet, heat oil over medium-high
    heat; brown meat. Transfer meat to a 5- or 6-qt. slow
    cooker. Add broth to skillet; cook 1 minute, stirring to
    loosen browned bits from pan. Pour over meat. Cook,
    covered, on low 7-9 hours or until meat is tender.

    For polenta, in a large heavy saucepan, bring water,
    milk and remaining 1 teaspoon salt to a boil. Reduce
    heat to a gentle boil; slowly whisk in cornmeal. Cook
    and stir with a wooden spoon until polenta thickens and
    pulls away cleanly from side of pan, 15-20 minutes.
    (Mixture will be very thick.) Remove from heat; stir in
    Parmesan cheese and butter. Serve with roast. If
    desired, serve with additional rosemary and shredded
    Parmesan cheese.

    Elisabeth Larsen, Pleasant Grove, Utah

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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