Parmigiano polenta
- Parmigiano Reggiano, grated30 ga handful
- Butter20 ga knob
- Black Peppera sprinkle
From previous steps
- Warm polenta
- Gremolata
- Salt
Step 11: Finish the polenta
While the short ribs finish warming through, finish and adjust the polenta.
Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata. If the consistency is too thick, you can thin it out with a bit of milk.
If it's too thin, you can it for a bit back on the stove. Taste and adjust with salt if needed.
Step 11: Finish the polenta
Parmigiano polenta
- Parmigiano Reggiano, grated30 ga handful
- Butter20 ga knob
- Black Peppera sprinkle
From previous steps
- Warm polenta
- Gremolata
- Salt
While the short ribs finish warming through, finish and adjust the polenta.
Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata. If the consistency is too thick, you can thin it out with a bit of milk.
If it's too thin, you can it for a bit back on the stove. Taste and adjust with salt if needed.