Short Ribs with Cheesy Polenta is an easy slow cooker meal that's perfectly comforting. With lots of veggies and creamy polenta you'll want it on regular dinner rotation!
¼cupcoarsely chopped fresh flat-leaf parsleyplus additional for garnish
2tablespooncornstarch
2tablespoontomato paste
1bay leaf
1cupquick-cooking polenta
½teaspoonkosher salt
½cupfinely shredded Parmesan
Instructions
Combine carrot, pearl onions and garlic in a 6-quart slow cooker.
Season ribs with salt and pepper. Heat oil in a large, wide pot over medium-high heat. Add ribs, in batches, and cook, turning until browned on all sides, about 15 minutes. Transfer, as cooked, to slow cooker.
Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf. Cover and cook 9 to 11 hours on low or 4 ½ to 5 ½ hours on high. Skim off any fat from top (discard bay leaf).
Combine 3 ¾ cups water, the polenta and salt in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
Serveribs over polenta and garnish with parsley, if desired.
Notes
• You can use cranberry juice or POM juice in place of the wine if you'd like.