Polenta cakes have a unique flavor, in my opinion. With a straightforward orange sauce on the side, this polenta cake is softly flavored with rum, lemon, and orange. With excellent success, this cake can also be frozen.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- ⅓ cup apple cider vinegar
- 3 tablespoons lime juice
- 4 chipotle peppers in adobo sauce
- 4 teaspoons minced garlic
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 1 (4 pound) chuck roast
- ¾ cup chicken broth
- 3 bay leaves
Instructions
- Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
- Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.
- You can add the chicken broth to the sauce mix for convenience, but it leaves a stronger flavor when done separately.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 285 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out pretty good. It was very tender. I love cumin but it did overpower in this recipe. I recommend scaling it back some.