Shorty + Polenta

Shorty + Polenta

Happy National Katherine Day! What… you weren’t aware of this very important holiday?! Tonight these shortys are thanks to WECO’s very own Katherine, better known as Kat, on our Marketing Team! Chef Matt asked Kat what she’d like on the menu on her special day, and long story short(y), here we are. These were initially tossed on the menu with a side of farro, but Kat just LOVES polenta so we had to make the swap. It is her day, after all. Send a little love to the Katherine’s in your life today, peeps… and enjoy your shortys 🙂

What’s in your bag:

Short rib
Truffle jus
Polenta
Roasted broccoli
Braising liquid

What you’ll need from home:

1 medium saucepan
1 small saucepan
Butter
Salt + pepper
Aluminum foil-lined sheet tray

Total prep time: 15 minutes

The Shorty

Place a medium saucepan on the stove over medium heat and pour in the braising liquid. Bring to a simmer.
Add the short rib to the pot, turn the heat down to medium low, and cover with a lid. Set a timer for 3 minutes, flip the shorty over, and heat for another 3 min.
After a total of 6 minutes, remove the lid and poke the short rib. When it’s tender and hot, you’re all done!

The Polenta

Grab your other saute pan. For every portion of polenta you ordered, add a quarter cup of water, and if you’d like, a pat or two of butter. Bring it all to a simmer.
Once you’ve got a good simmer goin’, add the polenta. Break up the clumps with the back of a spoon, and stir until nice and smooth. Slowly add more water as needed until the polenta reaches your desired, creamy consistency.
Let your polenta get nice and hot, (don’t stop stirring!) then taste and season with salt and pepper to your liking. The more water you used, the more salt and pep you might need. Don’t skip this step!

The Broccoli