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How to Make Polenta with Mushroom and 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
  • Print print Print

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. 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. 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. 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. 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.

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33 Reviews

4.7

recommend 78.8% would recommend this recipe

Rated 4 out of 5 by from So tasty This was easy to make a very filling. Great for a cold night
Date published: 2022-08-25
Rated 5 out of 5 by from Delicious Great meal easy to make lots of flavor. Will make it again.
Date published: 2022-08-16
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