MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary Beef Roast Over Cheesy Polenta
 Categories: Beef, Herbs, Grains, Dairy, Cheese
      Yield: 8 servings
 
    1/4 c  Fresh rosemary; minced
      3 cl Garlic; minced
      3 ts Salt; divided
      1 ts Pepper
      3 lb Boneless chuck roast
      1 tb Oil
      1 c  Beef broth
      2 c  Water
      2 c  Milk
      1 c  Corn meal
    1/2 c  Parmesan cheese; shredded
      3 tb Butter; diced
           Additional rosemary and
           - parmesan cheese (optional)
 
  Mix rosemary, garlic, 2 ts salt and pepper; rub over meat. In a
  large skillet, heat oil over medium-high heat; brown meat. Transfer
  meat to a 5- or 6-qt slow cooker. Add broth to skillet; cook
  1 minute, stirring to loosen browned bits from pan. Pour over meat.
  Cook, covered, on low 7-9 hours or until meat is tender.
  
  For polenta, in a large heavy saucepan, bring water, milk and
  remaining 1 ts salt to a boil. Reduce heat to a gentle boil; slowly
  whisk in corn meal. Cook and stir with a wooden spoon until polenta
  thickens and pulls away cleanly from side of pan, 15-20 minutes.
  (Mixture will be very thick.) Remove from heat; stir in Parmesan
  cheese and butter. Serve with roast. If desired, serve with
  additional rosemary and shredded Parmesan cheese.
  
  Recipe by Elisabeth Larsen, Pleasant Grove, Utah
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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