John Besh'S Creamy Polenta With Mascarpone Cheese

1. 1

   Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.

2. 2

   This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.

3. 3

   Assembly: Reheat the three components of the dish separately.

4. 4

   On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.

5. 5

   Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.

6. 6

   In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.