Red Wine Braised Short Ribs

Step 11: Finish the polenta

  • Parmigiano polenta

    • warm polenta
    • butter
      20 ga knob
    • parmigiano reggiano
      , grated
      30 ga handful
    • black pepper
      a sprinkle
    • gremolata
      a small pinch
    • salt
      to taste

While the short ribs finish warming through, finish and adjust the polenta.

Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata.

If the consistency is too thick, you can thin it out with a bit of milk. If it's too thin, you can it for a bit back on the stove.

Taste and adjust with salt if needed.

Next