Crispy Polenta with Short Rib Ragu and Parmesan Crisps

Bahan-bahan

For the Ragu:

1 ounce dried porcini mushrooms

5 to 6 pounds short ribs

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil, bacon fat, or lard

1 large onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

2 large garlic cloves, finely chopped

2 tablespoons tomato paste

1/2 (750ml) bottle red wine

1 (14-ounce) can fire-roasted tomatoes, with their juices

1 tablespoon Dijon mustard

3 to 4 dashes Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

1 large rosemary sprig, leaves removed and chopped

2 bay leaves

4 to 5 cups chicken stock, low-sodium broth, or water

For the Polenta:

2 cups chicken stock

1 cup heavy cream

1 ½ cups coarse ground yellow cornmeal*

1-2 cups water (as needed, depending on cornmeal grind)

2 tbsp butter

1 large egg

¼ cup Italian seasoned breadcrumbs

¼ cup grated Parmesan cheese

For the Parmesan Crisps :

2 ounces ungrated Parmesan cheese

Toppings:

Pomegranate arils

Micro Greens

Petunjuk

For the Ragu:

(Note: This is best prepared one day before serving). Heat oven to 350°F (180°C). Soak dried mushrooms in 2 cups boiling water for at least 10 minutes, until soft.

Meanwhile, season ribs well with salt and pepper. Heat oil in a large ovenproof heavy pot (such as a 5-quart enameled cast iron Dutch oven) over medium heat until shimmering. Brown ribs in batches for 2 to 3 minutes per side; set aside.

Pour out all but 1 tablespoon of fat from the pot, then sauté onion, carrots, and celery until soft. Add garlic and stir until fragrant. Create a hot spot in the pot by moving vegetables aside, leaving about a 3-inch circle bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir this mixture into vegetables.

Add red wine to deglaze the pot and cook until the liquid is reduced by half. Add tomatoes, mustard, and Worcestershire sauce. Lift mushrooms from the soaking liquid and add to the pot, then add the soaking liquid, minus the last 1/4 inch to keep sediment out of your dish, and herbs. Add ribs back to the pot, then add enough chicken stock so ribs are nearly covered.

Bring liquid to a boil, then cover tightly and braise in the oven for at least 3 hours, or until the ribs are fall-apart tender.

Remove ribs from the braising liquid and set aside until cool enough to handle. Meanwhile, remove bay leaves from braising liquid and discard. Purée braising liquid with an immersion blender (or in batches in a regular blender, then return to the pot). Set the pot over medium-low heat to reduce if sauce seems thin.

When ribs have cooled, remove and discard bones and any large pieces of fat. Shred beef and return it to the pot. Let cool to room temperature, skimming any large pools of fat from the surface, and refrigerate overnight.

Remove any solidified fat from the surface of ragu and reheat. Serve over polenta squares and top with toppings

For the Crispy Polenta:

Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.

In a large pan bring the stock, heavy cream and one cup of water to a boil.

Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir. Add a bit of the remaining one cup of water as needed to thin out the polenta.

Once the polenta has thickened and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.

Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.

Add the egg and water to a shallow bowl and whisk until beaten and combined. In a separate bowl, stir together breadcrumbs and grated Parmesan.

Dip a polenta slice into the egg, taking care to cover all sides. Lift the slice up and let any excess egg drip off back into the bowl.

Press the slice into the with the breadcrumb/Parmesan mixture, taking care to press the breadcrumbs/Parmesan into the top, bottom, and sides of the slice.

Add 2 Tablespoons of olive oil to a large skillet and heat over medium heat. Once the oil is hot, add enough polenta slices in a single layer as will fit in the pan with some space between them. You'll likely need to cook them in a few batches.

Cook for several minutes, until the bottoms are golden-brown. Flip and cook until the other side is golden-brown. Once done, remove from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

For Parmesan Crisps:

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, line a rimmed baking sheet with parchment paper or a silicone baking mat. Grate 2 ounces Parmesan cheese on the smaller (not smallest) holes of a box grater into fine shreds (about 3/4 cup).

Spoon the cheese onto the baking sheet in 12 piles (about 1 tablespoon each), spacing them evenly apart. Gently pat each pile into an even 2 1/2-inch round with your fingers.

Bake until evenly light golden brown, 6 to 7 minutes. Let cool for at least 3 minutes on the baking sheet, they will crisp up as they cool. Loosen with a thin knife or offset spatula. If they are not as crisp as you’d like, return to the oven, checking every minute, until slightly darker in color. If making more than one batch, blot the excess oil from the baking sheet with paper towels before reusing.