Place a shallow, wide-bottomed pot over medium-high heat. Season all sides of the short ribs with salt and pepper. Add half of the olive oil to the pan and begin to brown all sides of the short ribs until they are nicely caramelized, about 1-2 minutes per side. When the meat is browned on all sides, carefully add the wine, beef broth, and fresh thyme and cover with a tight-fitting lid. When the liquid reaches a simmer, turn the heat down to low and gently simmer for 4 hours, or until desired tenderness.
To prepare the polenta, add the water and milk to a sauce pot and place on medium heat. Once the liquid comes to a boil, slowly whisk in the cornmeal. Reduce the heat to low and gently simmer, stirring frequently, until the cornmeal is soft, about 30 minutes. Set aside, and stir in the butter and Parmesan cheese. Season to taste with salt and pepper.
When ready to serve, place a saute pan over medium-high heat, add the remaining olive oil, and when hot, add spinach to the pan and stir to wilt, about 1 minute. Season to taste with salt and pepper. To serve, place a large spoonful of the polenta in the bottom of a bowl. , add the spinach, and then plate a short rib on top. Pour some of the braising liquid over the short ribs and serve.
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|Serving Size: 1 Serving (694g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18mg||6 %|
|Sodium 1009.6mg||35 %|
|Potassium 976.6mg||26 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 41.8g|
|Protein 11.8g||17 %|
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Calories per serving: 341
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