From the January 2017 issue of "Good Housekeeping" and, clearly, some great Good Housekeeping chefs/entre developers/home cooks on high, came the following recipe. In times paast, I didn't put much stock in recipes from such publications, but recently have had a chance to peruse this magazine for a buck a year. I've been pleasantly surprised at a number of the recipes. This one is a winner and I highly recommend it. As with many slow cooker recipes with chunks of meet, time is required to brown the meet, before placing into the slow cooker. As stated below, though beef is called for in the recipe, I've gravitated to pork and we now both prefer it. Also substituted Giada's Polenta for the grits. Mmmm, Mmmm Good!
Creole Beef or Pork on a Bed of Polenta: Crock Pot
Good Houskeeping, Comfort Food, January 2017
The original recipe calls for boneless beef chuck and so I decided to use it for my first attempt. As to the polenta, the recipe calls for grits, but I opted for polenta. The end result: I would make this again and again, but we now prefer the pork, even though butchering is more of a pain.
Keep in mind that this recipe requires more than 5 minutes prep, as meat chunks must be browned in batches, veggies chopped, etc. However, the end result is really wonderful. Note: When everything was placed in the crock pot, it was “dry,” as the single can of chopped tomatoes did little to moisten the mix, so I added 1 cup of low sodium chicken stock (didn’t have beef on hand). After cooking time was complete, I added a small amount of slurry of arrowroot to very slightly thicken the mixture and it was perfect.
2 Tbs canola oil
3-1/2 lbs. boneless beef chuck or pork cut of your choice, trimmed and cut into 1” chunks
2 med. Green bell peppers, seeded and chopped (buy the ones w/4 bumps on the bottom)
1 large onion (I used 2 med.)
3 stalks celery, chopped
3 gloves garlic, chopped
1 can (14 oz) diced tomatoes, drained (did not drain)
¼ c. tomato paste
2 tsp. Creole seasoning (green/white container – adds flavor more than spice)
1 c. low sodium beef or chicken stock or broth (*my add)
1-2 c. shredded sharp cheddar cheese
In a 12” skillet, heat oil on medium-high heat. Pat meat dry with paper towels and season all over with ½ tsp salt. In batches, cook meat 5 minutes or until browned on two sides. Transfer to crock pot.
Reduce heat to medium, adding more oil, if necessary. Add peppers, onion, celery and garlic. Sauté 3 minutes, stirring. Add diced tomatoes and tomato paste. Cook 2 minutes, stirring. Add Creole seasoning and stir to combine. Transfer to crock pot and add 1 c. stock or broth. Stir contents of crock pot well to combine all ingredients. Cover and cook on low for 7 hours or until meat is very tender.
Polenta (Source: Giada de Laurentis)
6 cups water
2 tsp salt
1-3/4 cups yellow cornmeal
3 Tbs unsalted butter
30 minutes before ready to serve, prepare the polenta: Bring 6 cups of water to boil in a heavy large saucepan. Add 2 tsp salt. Gradually whisk in the cornmeal. Reduce the heat way down to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat and add the butter, stirring until melted.
Putting It Together
On warmed plates, place a nice helping of polenta in the middle and quickly spread it to cover 2/3 of the bottom of the plate. Add more polenta until it is ¼” in depth. Sprinkle Sharp Cheddar cheese over the top of the polenta to your liking. Do not mix in. Now top the polenta with the Creole mixture from the crock pot. Serve.
Note: Immediately place leftover polenta in a lightly greased glass container. Let cool during your meal, then cover with plastic wrap and refrigerate to use with leftovers or for another use.
Enjoy!
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