Short Ribs and Polenta
Martha and Betsy Karetnick show you how to warm up a cool fall night with meltingly tender braised short ribs and creamy polenta.
In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.
Remove from heat. Stir in butter and thyme and season with salt and pepper. Garnish with thyme, and serve. If polenta thickens upon standing, stir in a little hot water.
I made this the other day and it was fantastic!!! It was so very creamy and wonderful, perfect for a fall afternoon. I also added some rosemary and sage and it worked very well.
This was so easy to make. The only thing I would change next time is the amount of thyme. It was a bit over-powering.