Subj : 5 Star Recipes - 22
To   : All
From : Dave Drum
Date : Sat Feb 24 2024 15:34:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hummus is ethnic enough to make us honkies feel all multicultural
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.