Braised Short Ribs With Polenta
Braised Short Ribs With Polenta
The long braising time ensures that the meat is tender and shreddable -- perfect for ladling over a pile of soft polenta. Serve with a dry red wine and a salad. Low-sodium beef or chicken stock may be substituted for the roasted vegetable stock.
Actual prep time is very quick for these pan-grilled polenta sticks, but it’s best to make the polenta ahead of time, allow it to cool, and then assemble quickly when you are ready to serve it.
Read more about this recipe at Cook & Eat.
These grits can be treated as a side dish and held for hours in a low oven with few ill effects, and the leftovers reheat wonderfully.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
Pan-Grilled Polenta With Wild Mushroom Ragout
Pan-Grilled Polenta With Wild Mushroom Ragout
Be sure to use the best quality wild mushrooms available for this simple mushroom ragout. You can crumble some gorgonzola over the top if you'd like.
Simple polenta is made savory and complex with diced poblano peppers nad parmesan cheese in this delicious side dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
