Best 3 Polenta And Salsa Beef Recipes

Polenta and Salsa Beef, a hearty and flavorful dish, is a delightful combination of creamy polenta and tender beef smothered in a tangy and aromatic salsa. This recipe offers a unique blend of textures and tastes that will tantalize your palate. The polenta, made from cornmeal, provides a smooth and creamy base for the savory beef and salsa. The beef, braised until fall-apart tender, absorbs the rich flavors of the salsa, creating a succulent and flavorful main course. The salsa, a vibrant mixture of tomatoes, onions, peppers, and spices, adds a layer of freshness and zest to the dish. This recipe includes variations for preparing the polenta and salsa, allowing you to customize the dish to your preferences. Whether you prefer a classic tomato salsa or a spicy salsa verde, or whether you like your polenta creamy or firm, this recipe has options to cater to your taste buds.

Here are our top 3 tried and tested recipes!

SLOW-COOKER BEEF AND POLENTA

Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

TUSCAN BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Food Network

Time 2h22m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Steps:

For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
Turn the polenta out of the bowl, slice, and serve alongside the stew.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA

Grilled Polenta Bites with Black Bean Salsa image

Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.

Provided by Soup Loving Nicole

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, seeded and diced
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon salt
1 (16 ounce) tube polenta, cut into 1/2-inch rounds
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g

Tips:

For the best flavor, use fresh, ripe tomatoes for the salsa.
If you don't have any fresh tomatoes, you can use canned diced tomatoes instead.
Be sure to season the salsa to taste with salt, pepper, and cumin.
You can use any type of ground beef for this recipe, but lean ground beef is best.
Brown the ground beef in a large skillet over medium heat until it is no longer pink.
Drain the excess grease from the ground beef before adding it to the salsa.
Simmer the salsa and ground beef together for at least 15 minutes, or until the salsa is heated through.
Serve the salsa beef over polenta, rice, or pasta.

Conclusion:

This polenta and salsa beef recipe is a quick and easy meal that is perfect for a weeknight dinner. The salsa is flavorful and tangy, and the ground beef is tender and juicy. The polenta is a hearty and filling base for the dish. This recipe is sure to please everyone at your table.