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](https://www.hiddenvalley.com/recipe/mississippi-roast/), mushrooms and ranch is like a big hug for the whole family. It’s the perfect way to warm up a chilly night.

  • Prep time10 min
  • Cook time25 min
  • Servings4
How to Make Polenta with Mushroom and Beef
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How to Make Polenta with Mushroom and Beef

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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