Short Ribs over Cheesy Polenta

Name: Short Ribs over Cheesy Polenta
Yield: 6 servings
Ingredients: 2 1/2-3 pounds boneless beef short ribs; 2 large onions, cut into thin wedges; 1 cup thinly sliced carrots (2 medium); 1 medium fennel bulb, cored and cut into thin wedges; 1 14 1/2 - ounce can diced tomatoes, undrained; 1 cup dry red wine; 2 tablespoons quick-cooking tapioca, crushed; 2 tablespoons tomato paste; 1 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 4 cloves garlic, minced; 1 recipe Cheesy Polenta (see recipe below); 2 1/2 cups water; 1 cup coarse-ground yellow cornmeal; 1 cup cold water; 1/2 teaspoon salt; 1/3 cup crumbled gorgonzola cheese, blue cheese or shredded Parmesan cheese

Short Ribs over Cheesy Polenta was pinched from <a href="http://www.midwestliving.com/recipe/beef/short-ribs-over-cheesy-polenta" target="_blank">www.midwestliving.com.</a>

INGREDIENTS

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2 1/2-3 pounds boneless beef short ribs

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2 large onions, cut into thin wedges

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1 cup thinly sliced carrots (2 medium)

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1 medium fennel bulb, cored and cut into thin wedges

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1 14 1/2 - ounce can diced tomatoes, undrained

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1 cup dry red wine

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2 tablespoons quick-cooking tapioca, crushed

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2 tablespoons tomato paste

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1 teaspoon dried rosemary, crushed

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1 teaspoon salt

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1/2 teaspoon ground black pepper

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4 cloves garlic, minced

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1 recipe Cheesy Polenta (see recipe below)

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2 1/2 cups water

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1 cup coarse-ground yellow cornmeal

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1 cup cold water

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1/2 teaspoon salt

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1/3 cup crumbled gorgonzola cheese, blue cheese or shredded Parmesan cheese

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