Brisket Supper with Mushroom-Sage Polenta

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We had this for dinner last night - just the brisket, not the polenta. What I really liked was being able to assemble everything then put it in the oven and (almost walk away. There are some things I would change, though. When I make this next time, I will not put in the tomato paste - it came out too 'tomato-y' for my taste. Also, I will reduce the cooking time to 3.5 hours total and not take the lid off. At least in my oven, the sauce overconcentrated. Maybe halfway through I'll throw in some sliced mushrooms. I am looking forward to making the Reuben sandwiches with the leftovers. One of the best things about making such a large quantity is getting more than one meal out of it. Instead of the polenta, we had mashed red potatoes with roasted garlic. But I will definitely make this again (with modifications.

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This recipe was GREAT! As far as how much polenta, the package of polenta tells you how much liquid to polenta, so I just went by that. I will definitely make this again!!! YummmmOOO!!!

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The meat and gravy were fantastic.I woiuld definitely make it again, but I would probably serve over broad noodles or rice next time...the polenta was not worth the effort to me.

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I'm not sure what you guys cooked but we all thought this was a fabulous dish. The meat was spot on and the sauce over the polenta was to die for. The amount of polenta was one cup (we found the directions on the package - a little deductive reasoning. We will totally do this dish again, the prep and the cooking time is great for a busy day around the house. Nice job, Rachel!!

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as the previous 2 commented---how much polenta!! sounds great-but would like to do it "by the book" the first time!

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Please tell us how much polenta to use...

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This was pretty good. I started everything on the stovetop, then put it in the crockpot to cook, then took the meat out and reduced the liquid on the stove again. I served with couscous. I omitted the wine and just added more beef broth which made it a little salty.