“There’s nothing more romantic than Italian food.” -Elisha Cuthbert
I don’t think you can ever go wrong with short ribs and on top of grilled polenta its really a home run! I made this dish for Walker a few weeks back and he fell in love with polenta (he had never had it before), which he called spolenta for about a week after.
Italian food is arguably one of my favorite things in the world. I especially love homemade Italian food. This dish is quick and easy. As a started or even an entree with a light salad this recipe will wow everyone who comes in contact with it!
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INGREDIENTS:
2 teaspoons olive oil
3 pounds boneless short ribs, cut into 3-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
1 can (28 ounces) Italian style tomatoes
3 garlic cloves
1 tablespoon of dried oregano
2 cups of cream
1 cup of good quality red wine
1 roll of pre-made polenta
DIRECTIONS:
Season short ribs with salt and pepper. In a large skillet, heat oil over medium-high, brown meat on all sides. Transfer ribs crock pot.
In the same skillet cook the chopped onions and garlic until golden. Add to crock pot.
Add S & P, oregano, wine and the entire can of tomatoes- even the juice- to the crock pot.
Cover and cook on high until meat is fork-tender, 6 hours.
While the meat is cooking slice polenta into 1 inch rounds.
Coat with EVOO and S&P.
Either on an outdoor grill or inside on a grill pan cook polenta according to the directions on the package.
When the meat is done top with the grilled polenta and serve hot.
Kisses and Italian wishes,
