(1)28-ounce canSan Marzano Tomatoes (puree in blender)
8Fresh Basil Leaves(chopped)
1teaspoonRed Chili Flakes
4cupsWater or Beef Broth
1 ½cupsPolenta (corn grits)
Slow Braised Italian Beef Ragu:
Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.
Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.
Heat a large heavy saucepan over medium heat. Melt 4 Tablespoons of butter. Add the onion and cook until softened, about 5 minutes.
Increase heat to medium-high and add the milk, water, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.
Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.
Remove from heat and stir in the remaining 4 Tablespoons of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed
Polenta recipe adapted from Five Mary's Ranch Cookbook