Tuesday, September 20, 2016

Slow Cooker Garlic Tomato Beef with Polenta

When I can get a nice-looking piece of beef that will provide more than one meal for under $5, we're having beef for dinner.



This 1-lb boneless sirloin tip steak went into the slow cooker right on top of the can of diced tomatoes with roasted garlic and onions. I didn't add anything else. It cooked on low for 6 hours, and then I drained the juice and shredded the meat with a fork.

At dinner time I mixed up the instant polenta according to the package directions, and when it was finished I stirred in all of the Italian five cheese blend that I had left (we had been into this bag before), along with a splash of milk.

I plated the polenta first and spooned the beef and tomato mixture on top. The grapes and a green salad were on the side. It was simple and tasty, and the leftovers reheated well for a second round later that week.

4 comments:

  1. I don't think I've ever had polenta. Now I'm intrigued!

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    1. I think you'd like it - it's like an Italian version of grits.

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  2. Hmmm, I like the sound of this and you know how much I love my crock-pot. How long does the polenta take?

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    1. What I found at Kroger was "instant" polenta - once the water is boiling, it was about three minutes. :)

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