Thursday, September 22, 2011
Braised Short Ribs and Rapini over Fresh Corn Polenta
I have been eyeing this recipe for fresh corn "polenta" in Plenty for a while now. The corn was so sweet, I would happily eat it for breakfast any day of the week. Last night I served it with braised short ribs and some sauteed rapini to cut the richness of the beef. I cooked the ribs for about four hours with beef stock, red wine, and lots of aromatics. Yum!