Short Ribs Over Cheesy Polenta (Slow Cooker) - cooking recipe

Ingredients

Meat
2 1/2 - 3 lbs boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrot (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup dry red wine
2 tablespoons quick-cooking tapioca, crushed
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
Cheesy Polenta
2 1/2 cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
1/2 teaspoon salt
1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese

Preparation

Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.