John Besh's Creamy Polenta With Mascarpone Cheese

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups water
• salt, to taste
• 1/2 cup organic yellow polenta (can substitute plain cornmeal)
• 2 tablespoons butter
• 1/2 cup mascarpone cheese (can substitute cream cheese)

Recipe

• 1 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.
• 2 this may be made in advance and kept in the refrigerator. reheat in the microwave just before serving.
• 3 assembly: reheat the three components of the dish separately.
• 4 on each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
• 5 carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
• 6 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!