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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

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2 Comments »

Blackberry Bourbon Barbecue Chicken

 

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When I started playing around with this recipe, I knew it was going to be delicious. Then the name Blackberry Bourbon Barbecue Chicken, say that three times fast! The sweet and savory components, accompanied by the complexity of the flavors, really shine through in this dish.  If you’re not a fan of blackberries, don’t worry, there are other fruit options, like, apricots, peaches, even raspberries.

The other thing I wanted to talk about is how I’m preparing the chicken, for this dish. I know, whenever you make a one-pot meal, the browning of the protein, first, is very important. This part of the cooking process ensures extra flavor and seals in the juices.

The browning of the meat in oil, and having to do that process in batches, can be a real pain. The oil splatters and it can get really messy. I’ve decided to oven roast the chicken and eliminate that step. The chicken still comes out caramelized and, NO MESS!

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Red Quinoa

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Prep Time: 10 minutes
Cooking Time: 1 hour to 1 hour 10 minutes (remember the chicken roasts at the same time the sauce is being prepared)
Total Time: 1 hour 20 minutes
Yields: 4 servings (2 pieces of chicken per plate)
Equipment: 2 rimmed baking sheet pans, 1 6-quart Dutch Oven

Ingredients For Roasting Chicken:
4 large chicken breast, bone-in skin-on (cut breast in half yielding 8 pieces)
2 tablespoons of olive oil
2 tablespoons Kosher salt
1 tablespoon freshly cracked black pepper

Ingredients For Blackberry Bourbon Barbecue Sauce:
1 large onion diced
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon cayenne pepper(optional)
1 pint of good bourbon
4-5 dashes of Worcestershire sauce
1 small jar of sugar-free blackberry jam
1 standard bottle of your favorite barbecue sauce
2 1/2 cups of unsalted or low sodium chicken broth
2-pints of fresh blackberries, reserve 1-pint for garnish
2 tablespoons of chopped fresh Italian flat-leaf parsley for garnish

Ingredients For Quinoa:
1 cup red quinoa, rinsed and drained
2 cups low sodium or unsalted chicken broth, or water

Directions For Roasting Chicken:
Preheat oven to 425 degrees F.
After you’ve cut the 2 chicken breasts in half, pat them dry really well. Place the 8 breasts on two baking sheets. Brush each of chicken pieces with olive oil sprinkle with 2 tablespoons of  Kosher salt and 1 tablespoon of freshly cracked black pepper. Roast the chicken for 15 minutes.

While the chicken is in the oven, start the sauce on the top of the stove. Once you have all the ingredients working on top of the stove. Next, turn the oven to broil position. Keep a close eye on the chicken, and continue cooking for around another 5-7 minutes, or until the skin is golden brown.  Remove the chicken from the oven and set it aside.

Adjust the oven temperature to 350-degrees F.  The chicken will finish cooking during the braising process.

Directions For Blackberry Bourbon Barbecue Sauce:
Oven set to 350 degrees F.
In a 6-quart Dutch oven on medium-high heat, start sweating the onions and garlic. Add the cayenne pepper, Kosher salt, and freshly cracked black pepper, sautè for 2-3 minutes. Add the bourbon and let reduce by half.

Turn the heat down to medium, add the sugar-free blackberry jam, stir to combine. Next, add the liquids, the barbecue sauce, and chicken broth. Again, stir to combine. Season with Kosher salt and black pepper to taste.  Continue cooking for another minute.

Add the chicken to the pot. Bring the pot back up to a bubble, reduce to a simmer, and place the lid on. Transfer the pot to the oven and cook for 40-45 minutes, or until chicken is completely cooked,  or until the internal temperature 165-degrees, and chicken is tender.

Once the pot comes out of the oven, carefully transfer the chicken to a plate. With the stove on medium heat, bring the sauce up to temperature, continually stirring so the sauce doesn’t burn and thickens about 5 minutes.

Place the chicken back into the pot. Add the fresh blackberries. Turn the heat down to medium-low and continue to cook with lid off, occasionally stirring for another 15- 20 minutes.

Note: While the chicken is simmer in the sauce, start the quinoa.

Directions For Quinoa:
Cooks Note:  Be sure to rinse the quinoa thoroughly before cooking as there is a bitter coating on the grains.
In a large saucepan over high heat, bring the quinoa and chicken broth (or water) to a boil. Reduce to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed about 15-20 minutes. Fluff with a fork.

To Serve:
Spoon the quinoa onto the plate. Place the chicken on top and ladle some of that delicious sauce over the chicken. Garnish with fresh blackberries and Italian flat-leaf parsley. Serve hot.

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Pappardelle With A Beef Short Rib Ragu

Braised Beef Short Ribs With Parpadelle

Short Rib Ragu With Pappardelle

This dish is one you’ll want to serve to family and friends. I just loved the response I received. I know that once you make my Beef Short Rib Ragu With Pappardelle, it will be something you’ll make again and again. Let’s get started.

The star of this dish is the beef short ribs. I want to let you know that this cut of meat can be expensive. My butcher happens to carry both styles of beef short ribs, bone-in and boneless. The boneless type of beef short ribs is cut from either chuck or plate and consist of rib meat. I’m going to use both bone-in and boneless beef short ribs in my Beef Short Rib Ragu With Pappardelle.

Whenever making this type of dish, it’s important to prep all the vegetables.

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I have 2 1-pound packages of boneless and a 1 2-pound package of bone-in beef short ribs. Above you will see that I have set the meat out on a paper towel to pat them completely dry on all sides. The reason for this is to get a good sear on the outside of the meat.

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I toss all the meat in some olive oil, Kosher salt, and pepper, and then spread them out onto 2 baking sheets. They will go into the oven at 450-degrees F. for 15-20 minutes.

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This is what they will look like when they come out. While the short ribs are roasting in the oven, on top of the stove the base for the sauce starts. You want to use a large braising pot or any type of heavy bottom pot like a Dutch oven.

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Now at this point, I have my liquids for this dish ready and on standby.

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You do not want to cover the veggies completely with liquid, just about 1/2 of the way up, because the veggies will release their own liquid.

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Cover, carefully transfer the pot the oven. Cook for 2 1/2 to 2 3/4 hours.

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WOW! Does this look amazing? So now I going to remove the meat to take the bones out and shred the meat.

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I have to say, by adding the sweet potato to this dish gives a nice sweetness. To thicken the sauce I process the veggies in a food processor. Be careful when processing hot liquids not to fill the processor more than a third of the way full.

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Start ladling the veggies into the processor.

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This is what the thickened sauce will look like when you’re done.

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Add all the shredded beef short rib meat to the sauce, stir to combine. Cover to keep hot.

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This Artisanal pasta cooks for only 8 minutes. You want to cook the pasta to the al-dente stage.

Braised Beef Short Ribs With Parpadelle

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 servings
Equipment: 6-quart Dutch oven, 2 rimmed baking sheet pans, food processor, large stockpot for cooking pasta

Ingredients:
2 1-pound packages of boneless beef short ribs
12-pound package of bone-in beef short ribs
1/3 cup of good olive oil
2 1/2 tablespoons Kosher salt
1 1/2 tablespoon fresh ground black pepper

3 tablespoon of good olive oil
5 large cloves whole garlic, peeled
2 ribs of celery, 2 1/2 inch dice
1 sweet potato, peeled 2 1/2 inch dice
2 medium-size carrots, 2 1/2ich dice
1 red and yellow bell pepper, 2 1/2 inch dice
1 large sweet onion, 2 1/2 inch dice
1 1/2 tablespoon Kosher salt
1 tablespoon fresh ground black pepper
3 sprigs fresh rosemary
2 fresh bay leaves, substitute dry
6 sprigs of fresh thyme
1 28-ounce can San Marzano tomatoes, without their liquid
2 1/2 cups of Cabernet Sauvignon
3 cups of unsalted beef stock
Garnish with fresh Italian flat-leaf parsley
Garnish with shavings of Parmigiano-Reggiano cheese

2 packages of Pappardelle

 

Directions:
Preheat oven to 450-degrees F.
Lay all the short ribs in a single layer onto paper towels. Take another paper towel and pat the tops dry too. Once dry, transfer the short ribs to a large mixing bowl. Add olive oil, Kosher salt, and fresh ground black pepper. Toss together until all the ribs are coated.

Lay the seasoned short ribs in a single layer onto 2 rimmed baking sheets. Roast for 15 to 20 minutes until caramelized.

While the short ribs are roasting dice the vegetables, tie the herbs up together with kitchen twine (herb bouquet), and have all the liquids premeasured for the dish.

In a Dutch oven on medium heat, add the olive oil. To that add the diced onions, diced sweet potato, diced carrots, diced celery, and diced bell peppers. Season with Kosher salt and fresh ground black pepper. Sautè for 10 minutes until softened and golden brown.

Add tomato paste to the pot, and stir to combine. Add 1 cup of the Cabernet, stirring and scraping the brown bits off the bottom of the pot until clean. Add the remaining red wine and simmer until the liquid is reduced by half. Add the whole garlic cloves, unsalted beef stock, and the tied up fresh herbs.

Adjust the oven temperature to 350-degrees F.

Remove the short ribs from the oven and transfer them to the pot. Bring the liquid to a simmer on medium-high heat. Cover the Dutch oven and place it into the oven. Cook until the short ribs are very tender, 2 1/2 to 2 3/4 hours.

Carefully remove the cooked short ribs from the pot. Let cool down enough before handling. As soon as the ribs are cool enough, remove the meat from those that have bones. Using two forks shred all the meat into small pieces.

Thicken the sauce in small batches.  First, remove the herb bouquet. Ladle 1/3 of the liquid into a food processor. Note: Be very careful when processing hot liquids. Place the lid on and hold, with one hand, a dish towel over the top opening. Transfer the thickened sauce, from the food processor to a large bowl until all the sauce has been processed.

Return the thickened sauce back into the pot along with the shredded beef short ribs, stir to combine. Cover to stay hot while making the pasta. If you have a burner with a “warm” setting, that’s perfect.

Fill a large stockpot with water. Set over high heat and bring to a boil. Salt well and stir in pasta. Cook until pasta is al dente. Drain pasta. Add the drained pasta to a large serving platter. Ladle the Beef Short Rib Ragu over the pasta and gently toss.

Garnish the Beef Short Rib Ragu With Pappardelle with fresh Italian flat-leaf parsley and shavings of Parmigiano-Reggiano cheese. Serve immediately.

 

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Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta

 

 

My Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta is a dish I love serving to family and friends. There are a few steps in making this recipe but it’s so worth it. A lot of complex flavors and textures are what make this dish so delicious! It’s important when making a dish like this that you get all the prep done in advance.

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Beef Short Ribs Over Polenta

Equipment: 6-quart Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, food processor
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Ingredients For Beef Short Ribs:
2-pounds beef short ribs
4 tablespoon grapeseed oil (substitute vegetable oil)
1 cup all-purpose flour
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper

Ingredients:
2 tablespoons grapeseed oil
2- pounds beef short ribs, browned
3 poblano peppers, roasted and seeded, 2-inch dice
1-pint whole cremini mushrooms
1 medium-size butternut squash, peeled, 2-inch dice
1 large sweet onion, 2-inch dice
2 parsnips, 2-inch dice
2 carrots, 2-inch dice
2 large Yukon Gold potatoes, 2-inch dice
5 cloves garlic, minced
2 cups Cabernet Sauvignon
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
3 1/2 cups of unsalted beef broth or stock
2 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
garnish with fresh Italian flat-leaf parsley

Ingredients For Cheesy Polenta
2 cups half and half
4 cups unsalted chicken broth
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
2 cups quick cooking Polenta
4 tablespoons unsalted butter
4 ounces grated Parmigiano-Reggiano cheese

Directions For Roasting Poblano Peppers:
Preheat oven to 425-degrees F.
Rub Poblano peppers with olive oil, place on a rimmed baking sheet pan, roast on all sides until they develop a beautifully charred skin on the outside, about 30 minutes, times may vary slightly. Remove from the oven, place in a heat-safe bowl and cover with plastic wrap. This method traps the steam and allows for easy removal of the skin. From there, slice the top of the poblano and remove the stems and seeds.

Directions For Browning Beef Short Ribs:
In a large mixing bowl add the all-purpose flour, Kosher salt, and fresh ground black pepper, whisk to combine. Add the short ribs in batches to the seasoned flour. Shake off the excess flour and transfer the short ribs to a rimmed baking sheet pan until all the short ribs are coated.

Preheat oven to 350-degrees F.
Place 6-quart Dutch oven over medium heat. Add 2 tablespoons of oil, and heat until it is almost smoking. Working in batches (2 tablespoons of oil per batch), add the seasoned floured beef short ribs to the hot oil. Cook ribs until browned on both sides. Remove the ribs from the pot and transfer to a rimmed baking sheet pan. Set aside.

Add onions, carrots, parsnips, butternut squash, and roasted poblano peppers to oil in the Dutch oven. Cook over medium heat, stirring occasionally (using a wooden spoon), until vegetables are softened and golden, about 10 minutes.

Add 1 cup of the Cabernet, stir with a wooden spoon until all the browned bits have been scraped from the bottom of the pot, and the pot is clean. Add the remaining cup of Cabernet and reduce by half. Add the minced garlic, unsalted beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven. Cook for 3 hours until short ribs are very tender.

After the short ribs have been cooking for 2 hours 15 minutes carefully remove the pot from the oven. Remove the lid and add the diced potatoes and whole mushrooms. Replace the lid and place back into the oven for the remainder of the time, 45 minutes.

Transfer the pot from the oven to the top of the stove. Remove the short ribs from the pot. Ladle as much fat off the top of the sauce as possible. Take two ladles of the vegetables from the bottom of the pot and transfer to a food processor.  Pulse a couple of time until the vegetables are purèed. Add the purèed vegetable back into the pot, stir to combine.

Set the heat to the lowest setting, stirring occasionally. As soon as the short ribs are cool enough to handle, remove the meat from the bones. Using two forks, shred into small pieces. Return the shredded meat to the pot, stir to combine. Turn the heat to off, place the lid and keep warm.

Directions For Cheesy Polenta:
In a large pot over medium-high heat, bring half and half, unsalted chicken broth, and salt to a boil. Add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until polenta thickens and slow bubbles erupt about 5 minutes.  Remove the pot from the stove, switch to a wooden spoon,  stir in butter, pepper, and cheese. Keep warm until serving.

To Serve: Ladle the cheesy Polenta in the bottom of a serving bowl. Ladle the Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta. Serve hot.

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