From: Chef Kiera Moritz, formerly of Pacci, Atlanta. Yield: 12 servings. 1 Tbsp. olive oil 8 short ribs, approximately 2-3 lb. ½ cup onions, diced ½ cup carrots, peeled and diced 1 cup red wine 1 qt. veal or beef stock 2 bay leaves 2 sprigs fresh rosemary 2 sprigs fresh thyme to taste, salt Polenta: 2 cups cream 2 cups water 1 Tbsp. butter 1 cup cornmeal, medium grain to taste, salt and pepper ½ cup mascarpone cheese ½ cup shredded Parmesan cheese 12 large eggs In a ...
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