Braised Beef and Root Vegetables with Butternut Squash Polenta
Butternut Squash Polenta
Prepare Braised Beef: Preheat oven to 325 degrees F. Trim fat from beef. Cut meat into 1 1/2-inch pieces. In an ovenproof 4-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from Dutch oven.Advertisement
Prepare Root Vegetables: In the same Dutch oven cook celery, carrots, parsnips, onion, turnip and rutabaga in the remaining 2 teaspoons oil for 5 to 7 minutes or until vegetables start to brown. Remove from heat. Stir in wine and rosemary. Add the 1 1/2 cups water, beef broth and Kitchen Bouquet; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from bottom of Dutch oven.
Bake, covered, about 2 hours or until meat is tender.
Meanwhile, prepare Butternut Squash Polenta: In a medium saucepan combine milk and 1/4 cup water; bring to boiling. In a medium bowl stir together the 1 cup cold water and cornmeal. Slowly add the cornmeal mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil.
Stir together 1/4 cup cold water and flour. Add to meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.
4 lean protein, 2 fat, 2 starch