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 large stock pot or saute pan over medium-high heat, brown short ribs on all sides in olive oil. Remove ribs to plate; set aside. Add onions and carrots, saute until tender, about 5 minutes. Add wine, bring to simmer and reduce liquid by one-fourth, about 10-15 minutes. Add stock, bay leaves, rosemary, thyme, salt and ribs; cover and simmer for 1½-2 hours (or bake at 225°F for 3-5 hours) until meat is tender and pulls away from bone. Remove ribs from sauce; shred slightly and keep warm. Skim the fat from sauce, then reduce sauce until slightly thick over low heat, about 20 minutes.

For polenta: Heat cream, water and butter until boiling. Slowly whisk in the cornmeal; reduce heat to low. Season with salt and pepper. Whisk cornmeal every few minutes until creamy and thick, about 10-15 minutes. Whisk in mascarpone and Parmesan; taste and season again, if desired.

For each serving: Spoon ⅓ cup polenta onto the center of the plate and top with about 2 oz. short ribs. Fry each egg in pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard); place on short ribs. Spoon ½ cup sauce around and over egg. Serve immediately.