Pulled Beef on Polenta Coins

A hit at the PRP member Picnic in the Vineyards.

Polenta Coins
1 cup dry polenta
1/4 cup cream
2 Tbl butter
A decent size pinch of salt

2 lb beef chuck roast
2 Tbl paprika
2 tsp cumin
Salt and pepper

Put polenta in a medium pot and add water until just covered. Bring to a low boil, then turn on low, add butter and salt. Stir frequently. When polenta starts to thicken, slowly add cream. Remove from heat, cool slightly. Divide polenta into a few batches and rollup in plastic wrap to form a log (approx 2"diameter). Place in fridge until firm, then slice polenta coins onto a baking sheet and broil for 3 minutes until crisp.

Cover the meat in the seasonings. Slow cook in oven or crock pot at 250 for 6 hours or until it falls apart, tender. Taste, add more seasoning if preferred. Enjoy with Husch Vineyards Zinfandel or Cabernet Sauvignon!

Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 6pm
Mailing Address: PO Box 189, Talmage, CA 95481
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