Pumpkin Polenta with Short Rib and Pumpkin-Rosemary Demi
Rich braised short ribs meet their ideal comfort-food match in this distinctive polenta enriched with pumpkin and Parmesan.
Ingredients
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Short Rib and Pumpkin-Rosemary Demi
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Beef short ribs -- 4 each
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Salt and pepper -- to taste
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Olive oil -- 4 Tbsp.
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Mirepoix, large dice-- 2 cups
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Garlic, whole cloves -- 1/4 cup
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Rosemary, whole sprigs -- 4 each
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Beef stock -- 1 qt.
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Libby's 100% Pure Pumpkin-- 7.25 oz.
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Red wine -- 1/4 cup
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Pumpkin Polenta
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Chicken stock-- 4 cups
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Polenta -- 1 cup
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Butter, unsalted -- 4 Tbsp.
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Parmesan cheese, grated-- 1/4 cup
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Parsley, chopped 1 Tbsp.
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Thyme, chopped -- 1 tsp.
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Oregano, chopped -- 1 tsp.
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Rosemary, chopped -- 1/2 tsp.
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Libby's 100% Pure Pumpkin -- 1 cup
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Parsnip, peeled, shaved -- 1/2 cup
Preparation
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1Season short ribs with salt and pepper. In a large sauté pan, heat oil and brown short ribs on all sides. Set aside.
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2In a sheet pan, add chopped mirepoix, garlic cloves, rosemary sprigs and short ribs. Set aside.
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3In a large measuring cup, whisk together beef stock, pumpkin and red wine.
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4Pour beef stock mixture over short ribs. Cover and bake at 350°F until short ribs are tender, about 4 hours.
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5Serve short ribs over hot pumpkin polenta and sauce with one ounce of remaining cooking liquid.
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6Fry shaved parsnips in 350°F oil for about 15 seconds until golden brown and crispy. Garnish and serve.
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7In a small sauce pan, heat chicken stock to a boil.
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8Add polenta and bring to a simmer. Continue to cook, stirring constantly, until polenta is tender and thickened, about 20 minutes.
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9Remove from heat. Stir in butter, Parmesan, herbs and pumpkin.
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10Serve immediately or chill and cut out shapes for polenta cakes.
Components
