Met Extra October48 Hour Braised Short Rib with Creamy Polenta and Roasted Cippolini Onions

48 Hour Braised Short Rib with Creamy Polenta and Roasted Cippolini Onions

Ingredients

100 grams Italian polenta

50 grams dehydrated corn pulp

50 grams dehydrated frozen corn

Method

Blend corn in a blender to create a powder and mix with polenta.

Ingredients

400 grams milk

400 grams chicken stock

Mascarpone cheese (to taste)

Parmesan cheese (to taste)

Kosher salt (to taste)

Chives (to taste)

Butter (to taste)

Method

Bring liquids to a boil and then slowly whisk in corn mixture.

Bring up to a boil and then let sit on low with a lid for 30 min. Stirring occasionally to not scorch bottom.

When ready to serve, finish with both cheeses, salt, butter and chives.

Melt whole butter in a pan and roast cippolini onions that have been quartered. Season with salt and red wine vinegar.

Spoon polenta on the plate and flatten out to create a bed.

Place onions on top of polenta.

Place glazed short rib on top and spoon some sauce on top.

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