Crock Pot Mexican Ragu And Grilled Polenta Recipes
CROCK POT MEXICAN RAGU AND GRILLED POLENTA
This is a simple beef ragu which can be made in the crock pot or just slow cooked either in the oven or on the stove. A few chilies and the polenta gives it a Mexican flavor.
Provided by SarasotaCook
Categories Stew
Time 8h20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 19
Steps:
- This couldn't be easier -- just add everything except the scallions, polenta, butter and oil into the crock pot and cook on low 8-10 hours. At the end of cooking, make sure you taste for any additional seasoning.
- Polenta -- There are many flavors of polenta all very unique these days. Cheese, herb, plain, sundried, onion, you name it. You can use whatever you like. I happen to like the plain best, but don't be afraid to try something else.
- In a medium sauce pan add the olive oil and butter and bring to medium high heat. Add the polenta slices and saute until lightly golden brown. Flip and saute the other side until golden brown as well.
- Serve -- Plate the polenta and top with the ragu over top. Garnish with the scallions and Monterey Jack cheese. serve with a nice salad for an easy dinner.
- NOTE: Chipoltes are spicy. Start out with 1-2 small chipoltes.You could add a little more half way through cooking for a little more heat, but go easy.
Nutrition Facts : Calories 813.4, Fat 50.1, SaturatedFat 19.9, Cholesterol 174.2, Sodium 259.4, Carbohydrate 40.9, Fiber 5.4, Sugar 8.9, Protein 51.9
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- Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
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