Hominy Beef Polenta Recipes

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Steps:

• Saute the meat, celery, garlic, and onions in oil until onions are slightly soft.
• Add the chiles, tomato sauce, celery salt, cumin, chili powder, and pepper, and simmer for 5 minutes.
• Add drained hominy to the meat mixture and cook until hominy absorbs the color of the sauce.
• Place in serving bowl and top with grated cheddar.
• Makes 6 to 8 servings.

Steps:

• Using small sharp knife, cut 1-inch-deep slits all over beef. Fill each slit with pancetta strip. Place beef in large bowl; pour wine over. Cover; chill overnight.
• Drain wine from beef, reserving wine. Pat beef dry with paper towels. Heat 2 tablespoons oil in heavy large pot over high heat. Add beef and cook until brown on both sides, about 10 minutes total. Add reserved wine, onion and next 7 ingredients. Bring to a boil. Reduce heat to medium-low. Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.
• Using tongs, transfer beef to platter. Tent beef with foil to keep warm. Discard bay leaves from wine mixture in pot. Working in batches, coarsely purée wine mixture in blender. Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.
• Spoon polenta into large bowl. Cut beef into 1/2-inch-thick slices. Spoon sauce over beef.
• *Available in the spice section of most supermarket nationwide.
• **Available at Italian markets, specialty food stores and many supermarkets.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the hominy, chili, tomato sauce, water, chili powder, salt and pepper. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corn chips. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Position rack in middle of oven and preheat to 450°F Oil 11x7x2-inch glass baking dish.
• Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
• Arrange 9 polenta rounds in bottom of dish, spacing evenly.
• Drizzle 1/4 cup cream over.
• Top with half of beans, half of hominy, and half of chili mixture.
• Sprinkle with 1 1/2 cups cheese.
• Repeat layering.
• Cover with foil.
• Bake 20 minutes.
• Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
• Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.