Preparation

• For the Short Ribs, heat oil in Dutch oven or large deep skillet on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Place in slow cooker. Repeat with remaining short ribs.

• Mix remaining short rib ingredients, except water and cornstarch, in medium bowl. Add to slow cooker. Cover.

• Cook 8 hours on LOW or 4 hours on HIGH or until short ribs are tender.

• Mix water and cornstarch in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 15 to 30 minutes on HIGH, or until sauce is thickened.

• Meanwhile, for the Polenta, bring stock, milk and salt to boil in large saucepan. Whisking constantly, add polenta in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes or until thickened. Remove from heat. Stir in cheese, butter and chives. Serve short ribs over polenta.