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(Recipe) Balsamic Beef with Creamy Polenta

03
Nov.

If you’re anything like me—a busy mom of two adorable but oh-so-energetic kiddos—you know that dinner time can sometimes feel like a reality TV cooking show. You’ve got 30 minutes on the clock, two judges with very discerning palates (aka the kids), and a pantry that sometimes feels like it’s been ransacked by tiny pirates.

Well, fear not! I’ve got a recipe that’s not only a hit with the little ones but also fancy enough to make you feel like a five-star chef. Enter the Balsamic Beef with Creamy Polenta!

This dish is the culinary equivalent of a mom’s hug—warm, comforting, and full of love. It’s got tender beef that’s been jazzed up with some aged balsamic vinegar (because we moms age like fine wine, right?). And let’s not forget the creamy polenta; it’s the cozy blanket that wraps everything together.

So, put on your superhero apron, grab that wooden spoon like the wand it is, and let’s turn your kitchen into the set of „Mom’s Gourmet Kitchen!“

(Recipe) Balsamic Beef with Creamy Polenta

Ingredients

1 beef tenderloin roast (about 2 pounds)
2 tablespoons aged balsamic vinegar
3 tablespoons porcini mushroom powder
1 teaspoon smoked paprika
1/2 teaspoon each of garlic and onion powder
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 onion, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 teaspoon Italian seasoning
8 cups low-sodium beef broth
1 1/4 cups fine cornmeal
1/3 cup crumbled blue cheese
Fresh basil leaves for garnish (optional)
Extra virgin canola oil for drizzling (optional)

Instructions

Prep the Beef: Coat the beef tenderloin evenly with the balsamic vinegar.
Make the Spice Mix: In a shallow dish, mix together porcini mushroom powder, smoked paprika, garlic and onion powder, and black pepper. Roll the beef in this mixture to coat it well. Place it on a rack in a roasting pan.
Roast the Beef: Preheat the oven to 500°F. Roast the beef for 10 minutes, then lower the heat to 275°F and continue roasting for about 45 minutes. The internal temperature should reach 135°F for medium-rare. Let it rest for 5 minutes before slicing.
Prepare the Veggies: In a large saucepan, heat canola oil over medium-high heat. Sauté the onion, zucchini, and bell peppers with Italian seasoning for about 5 minutes or until they start to brown. Remove and set aside.
Make the Polenta: In the same saucepan, bring the beef broth to a boil. Gradually whisk in the cornmeal until it starts to thicken. Lower the heat to medium-low and stir occasionally for about 7 minutes. Add the sautéed veggies and blue cheese, and cook for another 3 minutes.
Serve: Spoon the creamy polenta into bowls and top with slices of the roasted beef. Garnish with fresh basil leaves and a drizzle of extra virgin canola oil, if desired.