Name: Gorgonzola Polenta Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil (divided); 1 (4-pound) chuck roast (tied); Salt and freshly ground black pepper (to taste); 1 large onion (finely chopped); 2 large carrots (finely chopped); 2 stalks celery (finely chopped); 4 ounces pancetta (diced); 12 cloves garlic (2 chopped, 10 sliced, divided); 2 cups dry red wine; 1 can (14.5-ounce) beef broth (with enough water added to make 2 cups); 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand); 1 tablespoon chopped fresh rosemary; 2 teaspoons Italian seasoning; 2 large bay leaves; Chopped fresh parsley (for garnish); Cooking spray; 3 cups chicken broth (or water); 1 1/2 cup half-and-half; 1 cup polenta or corn grits (not instant, coarse ground); Salt and freshly ground black pepper (to taste); 1 cup crumbled Gorgonzola cheese; 2 tablespoons butter

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Introduction

This Gorgonzola Polenta with Braised Chuck Roast is a comforting and flavorful dish perfect for a hearty meal. Tender beef slowly cooked with aromatic vegetables pairs beautifully with creamy, cheesy polenta for a satisfying dinner everyone will love.

The image shows a large white oval dish filled with several thick, dark brown pieces of meat resting on a rich, chunky reddish-brown sauce. The sauce has a textured look with small bits of vegetables or herbs mixed in, spread all over the bottom and partially covering the meat. Fresh green herbs are sprinkled on top of the meat for a touch of color. Around the dish, there are sprigs of fresh rosemary and parsley resting on a white marbled surface, along with a dark gray cloth and an old-fashioned two-prong meat fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil (divided)
1 (4-pound) chuck roast (tied)
Salt and freshly ground black pepper
1 large onion (finely chopped)
2 large carrots (finely chopped)
2 stalks celery (finely chopped)
4 ounces pancetta (diced)
12 cloves garlic (2 chopped, 10 sliced, divided)
2 cups dry red wine
1 can (14.5-ounce) beef broth (with enough water added to make 2 cups)
1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves
Chopped fresh parsley
Cooking spray
3 cups chicken broth (or water)
1 1/2 cups half-and-half
1 cup polenta or corn grits (not instant, coarse ground)
Salt and freshly ground black pepper (to taste)
1 cup crumbled Gorgonzola cheese
2 tablespoons butter

Instructions

Step 1: Preheat the oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.
Step 2: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Brown the chuck roast well on both sides, about 4-5 minutes per side. Transfer the roast to a plate and discard the browned fat.
Step 3: Add the remaining 2 tablespoons olive oil to the pot. Sauté the onion, carrot, celery, and pancetta over medium heat for 7-8 minutes until vegetables are tender.
Step 4: Stir in the chopped garlic and cook for 10-15 seconds until fragrant.
Step 5: Pour in the red wine and bring to a boil; boil for 1-2 minutes to reduce slightly.
Step 6: Return the beef to the pot with any juices. Add the beef broth (with water), crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer over medium heat.
Step 7: Cover the pot with a layer of aluminum foil or parchment paper, then place the lid on tightly to minimize evaporation.
Step 8: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the meat is extremely tender.
Step 9: While the roast cooks, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine chicken broth (or water), half-and-half, polenta, and salt and pepper in the dish and stir well.
Step 10: During the last 40-45 minutes of the roast braising, place the polenta in the oven uncovered alongside the roast. After about 30 minutes, stir in Gorgonzola and butter, stir again, and return to the oven for 10-15 more minutes.
Step 11: Remove the roast from the oven, slice or shred as desired, and serve with the creamy Gorgonzola polenta. Garnish with chopped fresh parsley if desired.

Tips & Variations

For richer flavor, use homemade beef broth or a good quality store-bought version.
Try substituting pancetta with thick-cut bacon if pancetta is unavailable.
For a creamier polenta, stir in an extra tablespoon of butter before baking.
Leftover polenta can be sliced and grilled or pan-fried for a tasty side dish.

Storage

Store leftover roast and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of broth or water to loosen the polenta if needed.

How to Serve

The image shows chunky pieces of brown beef stew covered in a thick reddish-brown sauce with visible bits of herbs and spices. The beef chunks are uneven in shape and size, cooked to a tender texture, and sprinkled with fresh green parsley leaves on top. The stew fills a round dish, with some sauce pooling around the meat and a few larger parsley leaves visible at the edge. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the roast and polenta ahead of time?

Yes, both can be prepared a day in advance and reheated before serving. This often improves the flavors as they meld overnight.

What type of polenta is best for this recipe?

Use coarse ground polenta or traditional corn grits, not instant varieties, to achieve the best creamy texture after baking.