Slow Cooker Beef in Italian Red Wine with cheesy polenta Recipe

Ingredients

• ¼ cup olive oil
• 1 boneless beef chuck roast (5 lb.), trimmed, seasoned with salt and black pepper
• 3 medium carrots, cut in 2- to 3-inch pieces
• 3 ribs celery, cut in 2- to 3-inch pieces
• 2 medium onions, quartered
• 8 cloves garlic, smashed
• 4 sprigs rosemary
• ½ tsp. each grated nutmeg, kosher salt, and black pepper
• 1 oz. dried porcini mushrooms, tied in cheesecloth
• 3 Tbsp. all-purpose flour
• 3 Tbsp. tomato paste
• 1 cup low-sodium beef stock or broth
• 1 bottle full-bodied dry Italian red wine (750 ml), such as Barbera
• Salt and black pepper to taste
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup yellow cornmeal
• ½ cup grated Parmesan
• ¼ cup mascarpone or cream cheese
• 1 Tbsp. minced sage