Short Ribs Over Cheesy Polenta (Slow Cooker)

1. 1

   Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.

2. 2

   In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.

3. 3

   Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

4. 4

   Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.

5. 5

   Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.

6. 6

   Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.

7. 7

   Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.

8. 8

   Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

* Per serving · 4 servings · Values may vary.