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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 Time10 minutes
Cook Time25 minutes
Servings: 4
Author: Hidden Valley
Cost: 5.25

Ingredients

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

Instructions

  • 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.
  • 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.  
  • 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.
  • 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.