Creamy Coconut Polenta
4 c. chicken or vegetable stock
1 can unsweetened coconut milk, whisked
2 t. sea salt
several grinds of pepper
1 c. instant polenta
2 T. butter
Bring the stock and coconut milk to a boil in a medium saucepan over high heat. Turn the heat to medium-low and whisk in the salt, pepper and polenta. Whisk constantly until the mixture is thick and creamy, about 5 minutes. It will burble and bubble while you whisk. When it becomes thickened, stirring with a spoon might work better than whisking. Stir in butter. Spoon into wide bowls and top with short ribs and sauce.