How to Make Polenta with Mushroom and Beef

Name: How to Make Polenta with Mushroom and Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 cups water; 1 cup medium or coarse cornmeal; 5 tablespoons butter; kosher salt; ½ cup beef broth; 3 cups shredded leftover Mississippi 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.

Prep Time 10 min
Cook Time 25 min
Servings 4

How to Make Polenta with Mushroom and Beef

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Ingredients (6)

water, milk, chicken stock or vegetable stock (or blend) 5 cups
medium or coarse cornmeal/polenta 1 cup
butter, divided 5 tablespoons
kosher salt and ground black pepper, to taste
beef broth ½ cup
Leftover Mississippi Roast, Shredded 3 cups

For safe meat preparation, reference the USDA website.

Steps (4)

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.
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.
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.
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.