SHORT RIB RAGU WITH POLENTA CROUTONS

prep 45 minutes bake 2 hours 15 minutes at 325°F + 30 minutes at 375°F chill 8 hours bake 1 hour

•    1 recipe Firm Polenta
•    3 lb. boneless beef short ribs
• Salt and black pepper
•    2 to 3 Tbsp. olive oil
•    2 medium onions, thinly sliced
•    6 cloves garlic, minced
•    3 medium carrots, halved lengthwise and sliced (1½ cups)
•    1 cup coarsely chopped celery
•    1 14-oz. can reduced-sodium beef broth
• 1½ cups dry red wine
•    1 6-oz. can tomato paste
•    4 sprigs fresh thyme
•    1 8-oz. pkg. cremini mushrooms, quartered (thickly slice larger caps)
•    1 Tbsp. snipped fresh Italian parsley or basil (optional)

1. Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-qt Dutch oven heat 1 Tbsp. of the olive oil over medium heat. Working in batches if necessary, brown ribs in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic 2 minutes, adding another 1 Tbsp. of the oil if needed. Add carrots and celery; cook 5 minutes more or until vegetables are tender.

2. Return ribs to Dutch oven with the vegetables. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover; bake 1½ hours. Stir in mushrooms. Bake, uncovered, 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Discard thyme sprigs. Season to taste with additional salt and pepper.

3. Increase oven temperature to 375°F. Lightly grease a 3-qt. rectangular baking dish. Skim any fat from surface of the sauce. Spoon ribs and sauce into the prepared baking dish. If desired, cut short ribs into smaller portions. Run a thin metal spatula around the edges of the Firm Polenta in the loaf pan; remove from pan and cut into 1-inch cubes. Arrange cubes over the ribs and sauce in baking dish. Brush cubes with the remaining 1 Tbsp. olive oil.

4. Bake, uncovered, 30 minutes or until polenta is lightly browned. If desired, sprinkle with parsley.

number of servings 8

FIRM POLENTA In a medium saucepan bring 2½ cups water to boiling. In a bowl stir together 1 cup coarse ground cornmeal, 1 cup cold water, and 1 tsp. salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low (slow boil). Cook 25 to 30 minutes or until mixture is thick, stirring frequently. Pour into an 8×4-inch loaf pan. Cover; chill at least 8 hours or up to 3 days.

per serving 593 cal., 41 g fat (16 g sat. fat), 86 mg chol., 716 mg sodium, 26 g carb., 3 g fiber, 6 g sugars, 22 g pro.

MAKE AHEAD

Prepare as directed through Step 2. Transfer ribs to a large airtight container; cover. Chill at least 8 hours or up to 3 days. Continue as directed in Step 3, except bake 1 hour or until ribs are heated through.