On a recent frigid night in March (why do I live in the Northeast?), I was desperately craving something warm and comforting for dinner. A hearty beef stew came first to my mind, but I wanted to flesh it out with extra veggies. Polenta was an instinctive addition because it pairs so heavenly with beef, but egg noodles or rice would work as well. I chose broccoli rabe because the bitterness balances out the plain flavor of the polenta. The short ribs turned out so soft that a knife was totally unnecessary.
