Thursday, April 8, 2010

Two of our favorites: Braised Short Ribs on Fried Polenta


Short Ribs (prepare with your favorite recipe or contact Wildwood for our favorite recipe.)

Firm Polenta:

3 Cups Water

1 Cup Cornmeal

2 Tbsp. Butter

To Taste Kosher Salt

To Taste Fresh Cracked Black Pepper


To make firm polenta, boil water and gradually whisk in cornmeal. Reduce heat to medium low, add butter and seasoning. Continue to stir until mixture thickens. Once polenta has cooled, roll into a log using parchment paper and saran wrap, place in the refrigerator overnight.

The next day, remove the polenta from the refrigerator and unwrap. The polenta should be firm enough to slice into 1/2 inch discs; season to taste with salt and pepper. Pan fry polenta discs in a medium high skilled with a small amount of olive oil until golden brown, flip and repeat.

To make short rib topping, remove short ribs from liquid and set aside. Strain remaining liquid through a fine mesh strainer and reduce over high heat until about 1/4 of the original volume is left (should be thick.) Chop short ribs into 1/2 inch cubes and add back to reduced liquid. Spoon a small amount of meat onto each of the pieces of fried polenta. Garnish with creme fraiche, pine nuts and slice scallions. Serve hot!

Fontina Polenta on FoodistaFontina Polenta

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