NEW: Tantos Pasta Nachos

Recipe Directions

1. For best results, take the short rib out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
2. Pour the milk & stock (a) into a measuring cup. Take note of the measurement. Then pour the milk & stock into a saucepot. Fill the empty container with the same amount of water. Add the water to the pot. Season the milk, stock and water with a pinch of salt. Stir. Heat on high and bring up to a boil.
3. When the liquid is boiling, add the cornmeal (b) to the saucepot. Whisk continuously while the mixture comes back up to a simmer / low boil (about 3 minutes). Then turn the heat down to low. Simmer until the nachos are ready, stirring occasionally.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the mushrooms and onion (c) to the pan. Season with a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally. Then pour the arrabbiata sauce (d) to the pan. Stir well to incorporate the vegetables into the sauce.
5. Next add the short rib (e) to the pan. Stir well to mix the short rib into the sauce. Turn the heat down to medium-low and simmer for 6 minutes.
6. Returning to the polenta, stir well and then turn the heat off. Add the mascarpone and parmesan to the pot (f). Stir well with a wooden spoon for about 1 minute to blend the cheese into the polenta.
7. When the short rib has cooked for 6 minutes, remove from the heat. Spoon the polenta on to your serving plates. Add the short rib and mushroom mixture on top. Add a scoop of pickled pepper relish (g).
8. Serve the Tantos pasta chips (h) on the side and dip into the short rib and polenta mixture.