Polenta Squares w/ Pulled Short Ribs
This rich and creamy peasant dish from Italy is a real comfort food and goes with many dishes and many settings. Nothing is more comforting than these ribs on a cold winter night with creamy mashed potatoes.
Ingredients
Polenta Squares
- 4 cups Vegetable Stock
- 1 cup Water
- ½ cup White Wine
- 1 stick Butter
- 1 tsp Salt
- 1 tsp Crushed Black Pepper
- 2½ cups Cornmeal
- ¼ cup Grated Pecorino Romano Cheese
- 1 tbsp Garlic Powder
Braised Short Ribs
- Beef Short Ribs (usually 2-3 per hearty portion)
- 3 tbsp Olive Oil
- 1 pinch Salt
- 1 pinch Black Pepper
- Flour (generous coating for ribs)
- 3 Carrots (peeled and cut into 1" chunks)
- 3 Large Diced Onions
- 4 stalks Celery (cut into 1" chunk pieces)
- 1 qt Beef Stock
- 2 cups Red Wine
- 2 cloves Garlic
Instructions
Polenta Squares
- In a saucepan heat to a boil Vegetable Stock, Water, White Wine, Butter, Salt and Black Pepper. Slowly add Cornmeal. Stir until desired thickness. Adjust with more liquid if too thick, add a bit more cornmeal if too thin.
- Add Grated Pecorino Romano Cheese and Garlic Powder and stir.
- Let cool in a loaf pan and slice about ½ inch thick. Sauté slices in a little olive oil until golden brown on each side.
Braised Short Ribs
- Rinse Beef Short Ribs leaving fat in tact.
- In large Dutch oven or deep baking pan with cover brown Ribs about 3-4 minutes on each side in Olive Oil. Remove from pan and season with Salt and Pepper then generously coat in Flour.
- Into Dutch oven place Carrots, Onions, Celery and return floured ribs to rest on top of vegetables then add Beef Stock, Red Wine, Garlic and a little water if needed (liquid should come just halfway up ribs).
- Slow roast - covered - in 300℉ oven for 2-3 hours or until meat just falls off bone.
- Carefully remove meat and place on platter pulling meat apart with two forks.
Serve
- Serve a dollop of Pulled Short Ribs on Polenta Square. For your vegetarians, top Polenta Square with a sprinkle of grated cheese and a dollop of tomato basil sauce.
