John Besh's Creamy Polenta With Mascarpone Cheese

Recipe by MarraMamba
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • 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!
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