Polenta Cakes with Short Rib Ragu
Polenta is a traditional Italian dish made from coarsely ground yellow or white cornmeal.
This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 2 pound Short ribs
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 medium Carrot
- 2 medium Celery stalk
- 4 clove Garlic cloves
- 2 tablespoon Tomato paste
- 1 cup Red wine
- 2 cup Beef stock
- 2 leaf Bay leaves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cup Polenta
- 1 cup Parmesan cheese
- 2 tablespoon Butter
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides and remove from the pot.
- In the same pot, add onion, carrot, celery, and garlic. Cook until softened.
- Stir in tomato paste and cook for 1 minute.
- Add red wine and cook until reduced by half.
- Return the short ribs to the pot and add beef stock, bay leaves, and thyme.
- Cover the pot and transfer to the preheated oven. Cook for 2-3 hours until the short ribs are tender.
- Meanwhile, prepare the polenta by bringing water to a boil in a saucepan. Gradually whisk in the polenta and cook until thickened.
- Stir in Parmesan cheese and butter until melted.
- Remove the short ribs from the pot and shred the meat. Return the meat to the pot and stir to combine with the sauce.
- To serve, spoon the short rib ragu over the polenta cakes and garnish with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 65g22%
- Sugars 8g
- Protein 30g60%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.