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Preheat oven to 325°F. Cut meat into 1 1/2-inch pieces. Heat 2 teaspoons oil in an ovenproof 4-quart Dutch oven over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from pot.
In the same pot, cook celery, carrots, parsnips, onion, turnip and rutabaga in the remaining 2 teaspoons oil for 5 to 7 minutes or until vegetables start to brown. Remove from heat. Stir in wine (or broth) and rosemary. Add 1 1/2 cups water, broth and browning sauce; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from bottom of pot. Transfer to the oven and bake, covered, about 2 hours or until meat is tender.
Meanwhile, for polenta, combine milk and water in a medium saucepan; bring to a boil. In a medium bowl, stir together 1 cup cold water and cornmeal. Slowly add the cornmeal mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil.
Stir together 1/4 cup cold water and flour. Add to meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.