My husband loves my short ribs and he says it's always better when I freeze it and he warms it up a few weeks later. At our lake house during the summer there are nights we just want something easy. Leftovers work perfect.
I made grilled polenta and topped with warmed up the left over short ribs. OMG it was amazing! Great way to use up food handy in the house.
In a medium saucepan bring water to a boil over medium-high heat. Add salt to the water and reduce the temperature to medium-low. Whisk in polenta and continue whisking for about 3 minutes. Stir in parsley, thyme, garlic powder, pepper and butter. Remove from heat and cover for 10 minutes.
Take a 8x8 baking dish and brush with oil. Add in polenta mixture, cover with clear wrap and refrigerate for at least 2 hours or up to 1 day.
Slice into pieces (I did them 1x1) Heat a large sauté pan or grill pan over medium-high heat and add enough oil to cover the bottom of the pan. Fry for about 3 minutes per side.
Add the polenta on the bottom of your bowl and top with my short rib bolognese or your favorite dish!