SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)

Steps:

• Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
• In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
• Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
• Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
• Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
• Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
• Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
• Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.