I did the 'Polenta Party' from Frankie's World.
I made a short rib ragu and polenta. I poured the polenta out on the table (placed pink butcher paper - 2 wide - underneath) I then put some of the ragu on top with ricotta, parmesan, and fresh basil leaves.
I did reserve some of the ragu in the pot. It was a lot of fun. Kids and adults all loved it.
https://www.facebook.com/watch/?v=1382896841809399Recipe adapted using my quantities (8 people):
INGREDIENTS:
Short rib braise:
I used 3 packs of chuck short ribs (aprox 1.5lbs per pack)
I also used a single row of beef finger ribs (about the size of a St Louis Pork rib rack) 2lbs-ish
Salt & pepper
Olive oil
1 medium yellow onion, sliced
4-5 cloves garlic, sliced
White wine
2 (28 ounces) cans crushed tomatoes
1 heaping teaspoon nutmeg (I ground fresh)
Balsamic vinegar
Polenta:
3 pounds polenta cornmeal
12 pounds water (4 to 1 weight ratio) (about 1.445 gallons of water) (1 lb of water = about 8.3lbs)
INSTRUCTIONS
Dry short ribs with paper towels, then liberally sprinkle with salt and pepper. Heat a Dutch oven over high heat.
Add olive oil, then sear the short ribs in batches, being careful not to steam them. Set aside.
Add the onions to the pan, and cook until translucent. Add garlic and stir. Deglaze with some wine (or water) and lower heat to medium. Cook until onions are tender.
Add the crushed tomatoes, nutmeg and a little balsamic vinegar.
Return the short ribs to the pan. Add water, if needed, to adjust level of liquid (should cover 70-80 percent of the meat). Set heat to low, cover and cook for 4 hours or until tender.
Once tender, remove the top and cook until sauce reduces by half, about 30-40 minutes.
For the polenta: Boil 1.445 gallons of water, and add 1/8 cup of salt. Slowly add the polenta while stirring, until all the polenta is in. Lower heat, stir occasionally for 40 minutes or until smooth and creamy. (mine went way faster).
Add a ladle of polenta to a bowl. Top with a dab of butter, followed by the short ribs and sauce. Or for a 'polenta party', spread polenta out on a tabletop then cover with short ribs, some ricotta, Parmesan and basil, and invite some people over to dig in!