A Friendsgiving Feast - Roast Beef over Polenta with Savory CranApple Sauce
Friendsgiving is such a wonderful day. Friends gather from all over and all traditional rules are out the window. Don't want a Turkey??? Have Salmon! Not a meat eater... have Mushroom Wellington! It's such a fun day to experiment with food and wine and celebrate all you have as friends to be so thankful. Here, we've created a dish that's sorta mainstream, but definitely with a twist. Most people have had roast beef, or polenta, or cranberry sauce, but few with those three all together. So give this a try! It's super fun and a great way to add a little light heartedness into your Friendsgiving feast.
Beef Roast over Creamy Polenta and Savory CranApple Sauce
Creamy polenta topped with fork tender roast beef and savory sweet CranApple sauce. Such a cozy meal perfect for these cold days.
Every household has their favorite roast recipe they swear by. Me... I'm an InstantPot kind of gal. if you don't have a favorite, here's my go to for weeknight easy roast...
Salt and pepper roast meat. Turn InstantPot to Sauté. Sear on both sides for a minute or two until browned. Add 2-3 cups beef broth, rosemary sprigs, thyme sprigs, 2-3 bay leaves, 1 tsp salt, 1/2 tsp ish freshly ground pepper, quartered onion, couple carrots, a stick or two of celery, and a secret ingredient of 1/4 C 25 Star Dark Balsamic. Turn to Pressure cook and time for 40 minutes. Let pressure bleed naturally after time is up. Meat will be fork tender and delicious.
Bring water and salt to a boil. Gradually whisk in cornmeal and stir vigorously to avoid clumping. Turn down heat to keep the polenta at a simmer. Simmer for about 10 minutes stirring frequently to smash any clumps. Add the extra stock, water, or milk and simmer another 5-10 minutes. If using fine cornmeal, it may be done. If using coarse cornmeal, it may need to simmer longer and more liquid may need to be added. When done, stir in the cheese and mix until melted. Add freshly ground pepper and salt to taste.
Spoon polenta onto individual serving plates. Place warm/hot roast beef pieces on polenta. Spoon cranberry sauce over beef. If desired, sprinkle finely shredded cheese over top and a small amount of fresh chopped rosemary. Drizzle with Cranberry Pear Dark Balsamic. Serve immediately.
Wonderful paired with a heavier weight Pinot Noir (our favorites are Quintet Pinot Noir from Ribbon Ridge, Willamette Valley or the Hilt Pinot Noir from Sta. Rita Hills, California) or French Beaujolais (not Beaujolais Nouveau - it’s too light, so stick with a Beaujolais Cru).