Creamy Polenta with Braised Beef

My grandmother had a way of turning a Sunday afternoon into something sacred, and it always started with the smell of beef browning in her ancient Dutch oven. The ragu would simmer for hours while she'd sit at the kitchen table with coffee and a newspaper, occasionally stirring, letting the house fill with this deep, wine-soaked aroma that made you feel like you were being taken care of. That polenta—creamy, butter-laden, almost custard-like—was her secret weapon for making even the simplest dinner feel like a celebration. I've since learned that this dish is less about technique and more about patience, about knowing when to step back and let the oven do the work.

I made this for a dinner party during a particularly cold February, and I remember how my friend Maria walked in, sniffed the air, and just said, "Oh, that smell." She sat at the counter while I finished the polenta, and we talked about her mother's cooking, her own experiments with recipes, the way food carries memories across oceans and years. When we finally sat down to eat, the conversation slowed the way it does when something tastes really, truly good—everyone just focused on the bowl in front of them, and that felt like the whole point.

Ingredients

• Beef chuck: This cut has fat and connective tissue that breaks down into gelatin during braising, giving you that glossy, rich sauce without any extra tricks.
• Olive oil: Use your everyday oil here, not your best bottle—you're browning meat, not finishing a dish.
• Onion, carrots, celery: This trio (soffritto in Italian cooking) builds the foundation of flavor that makes the ragu taste like it's been cooking for decades instead of hours.
• Tomato paste: A small amount concentrated in the pan creates depth and umami that feels almost savory-sweet.
• Red wine: A Chianti or similar works beautifully; avoid anything you wouldn't drink yourself because the flavor concentrates as it reduces.
• Crushed tomatoes: Canned is perfectly fine and sometimes more reliable than fresh; the cooking process breaks everything down anyway.
• Polenta: Coarse cornmeal, not instant—it takes longer but the texture is worth the extra few minutes of stirring.
• Butter and Parmigiano-Reggiano: These two transform the polenta from porridge into something silky and craveable.
• Whole milk: Adds creaminess without making the polenta taste one-note; it mellows the corn flavor beautifully.

Instructions

Brown the beef, build the base:

Heat your Dutch oven until it's really hot, then add oil and let it shimmer—you want that serious sizzle when the meat hits. Work in batches so you're browning, not steaming, each piece, then set the beef aside and soften your vegetables in the rendered fat and oil, letting them caramelize slightly at the edges before adding garlic and tomato paste.

Deglaze and layer flavors:

Pour in the wine and use a wooden spoon to scrape up every brown bit stuck to the bottom—that's pure flavor you've earned. Let it bubble and reduce slightly, concentrating the wine's acidity and alcohol before you add the tomatoes and stock.

Braise low and slow:

Return the beef to the pot, cover it, and slide it into a 325°F oven for two to two and a half hours, until the meat falls apart with barely any pressure. The low, steady heat breaks down the beef's tough fibers into tender strands while the sauce mellows and deepens.

Make polenta magic:

Bring salted water to a boil and whisk in polenta in a thin stream so you don't get lumps—this takes patience but pays off immediately. Reduce heat low and stir frequently for 25 to 30 minutes; you'll feel it thicken, and eventually it'll pull from the sides of the pan as you stir, which means it's ready.

Finish with richness:

Stir in milk, butter, and cheese while the polenta is still hot, and taste as you go—the cheese adds salt, so hold back until you've mixed everything. The polenta should flow slightly when you pour it, not stand stiffly in the pot.

Plate and serve:

Spoon creamy polenta into bowls first, then top with beef ragu and extra cheese, letting the warm polenta catch the sauce so every bite has both textures.

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My favorite moment cooking this dish comes right before serving, when I shred the beef and it practically dissolves into the sauce—that's when you know you've done it right, when the meat has given everything it has to the braising liquid and transformed into something almost unrecognizable but completely luxurious. Watching someone take that first spoonful, seeing their face as the creamy polenta and rich ragu meet, reminds me why I keep making this dish.

The Ragu's Secret

The longer a ragu sits on the stove, the better it tastes—the flavors marry and mellow, the sauce clings to the meat differently, everything becomes more cohesive. I've learned to make this dish a day ahead whenever possible, storing the ragu in the fridge and reheating it gently while the polenta cooks fresh. This gives you one less thing to stress about when you're ready to eat, and the ragu actually improves after a night of rest, the way the best comfort food always does.

Polenta Beyond This Dish

Once you understand how polenta works—that slow coaxing of cornmeal and liquid into something creamy—you'll find yourself using it in unexpected ways. I've poured leftover polenta into a baking dish, let it cool and set, then sliced and pan-fried it until the edges are crispy, and it's honestly just as satisfying as the soft version. The technique is forgiving enough that you can play with it, adding different cheeses, herbs, or toppings without ever needing permission from a recipe.

Wine and Variations

The wine in the ragu does more than add flavor—it adds structure, a subtle acidity that balances the richness of the beef and cream. If you're cooking this for someone who doesn't drink wine, the alcohol cooks off completely in the braising time, leaving only the complexity behind. I've also experimented with adding a splash of balsamic vinegar at the end, and a tiny pinch of chili flakes for people who like a whisper of heat, and both of these feel true to the dish without overpowering it.

• A good Chianti or Barolo makes sense for both cooking and drinking alongside this meal.
• If you want richness, add a teaspoon of balsamic vinegar to the ragu ten minutes before serving.
• Keep the polenta moving while it cooks—you really can't stir it too much, only too little.

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This dish has fed me through lonely winters and noisy dinner parties, and it tastes the same either way—like someone cares about you. That's what I hope it tastes like on your table too.

Recipe FAQs

→ What cut of beef is best?

Beef chuck is ideal because it becomes tender and shreddable during the long braising process.

→ Is this dish gluten-free?

Yes, as written, the dish is gluten-free, though it is important to check labels on stock and other ingredients.

→ Can I use a different meat?

Pork shoulder is a good substitute for beef chuck if you prefer a different flavor profile.

→ How do I serve this?

Spoon the creamy polenta into bowls and top generously with the hot braised beef ragu and extra cheese.

→ What wine pairs well?

A robust red wine like Chianti or Barolo complements the rich flavors of the ragu beautifully.