Polenta Meat Stew

1. 1

   Trim fat from meat and cut into 1-inch pieces.

2. 2

   In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.

3. 3

   Cover and cook for 8-10 hours on low, or 4-5 hours on high.

4. 4

   Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.

5. 5

   Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.

6. 6

   Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

* Per serving · 4 servings · Values may vary.