Do you have your plans for Valentine’s Day dinner yet?
I honestly believe that going out to eat for Valentine’s Day is highly over-rated. Unfortunately, this seemingly celebratory date of romance is actually a true day of marital celebration for us – not unfortunately, but you know what I mean. Restaurants are crowded, with set menus, and things seem to be outlandishly overpriced. Thus, on Valentine’s Day (AND on most days), we choose to eat and celebrate at home. This year will be a hearty, sweet and savory meal of Maple Balsamic Braised Beets, Bison, & Polenta – fragranced with fresh rosemary.
This dish is delightfully warm on a cold winter’s day, as well as incredibly sexy and romantic. The deep red hues, the earthy tones, and the aromas of rosemary wafting through the air.
You get it.
Now make it!
Maple Balsamic Braised Beets, Bison, & Polenta
3 cups water
1 cup coarse ground cornmeal, polenta
2 Tbs. salted butter
2 Tbs. salted butter
2 lbs. red beets
1/2 cup maple syrup
2 Tbs. balsamic glaze
sea salt and pepper
1 lb. bison meat, cubed
olive oil
fresh rosemary
Preheat the oven to 375 degrees. Thoroughly clean the beets and wrap in foil. Bake for about 40 minutes, until soft. Remove from the oven and allow to cool.
Once cool enough to handle, easily rub off the skins. Chop into 1″ pieces.
Melt 2 Tbs. butter in a large skillet. Add the chopped beets and maple syrup, along with some salt and pepper. Stir to coat and caramelize. Remove from the pan and sprinkle with fresh rosemary. (You can stop here for a vegetarian dish – skip the bison).
In the same pot, add the cubed bison, adding a bit more butter and syrup, if necessary, and braise until tender.
Meanwhile, in a separate pot, bring the 3 cups of water and butter to a boil. Add the polenta and reduce to a simmer, stirring constantly until thickened.
Serve the polenta in a mound, topped with the braised beets (and bison, if desired), sprinkled with a touch more salt and pepper and fresh rosemary. Drizzle with olive oil for an immaculate and romantic presentation.
