How to Make Polenta with Mushroom and Beef
- Prep time10 min
- Cook time25 min
- Servings4
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.
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- Notes
- 100% would recommend
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.
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