1: Preheat oven at 350°F.
2: Cut Chuck into chunks and season with salt and pepper; dredge in flour and sear in olive oil on all sides until caramelized.
3: Add red wine, beef broth, shallots, carrots, celery, garlic, bay leaves, tomato paste, fig jam, thyme, rosemary, salt, and pepper.
4: Cover and transfer into the oven for about an hour and a half; uncover and cook for another 30 minutes or until fork tender.
5: To make the polenta, bring broth to a gentle simmer; slowly sprinkle cornmeal until it thickens.
6: Add butter, cream cheese, Parmigiano Reggiano, salt, and pepper to the polenta.
7: Sauté carrots in olive oil and butter, then season with salt and pepper.
8: Once short ribs have cooked, remove from the Dutch oven, strain the sauce, and reduce it until desired thickness; optionally remove some of the fat.
9: To assemble, add polenta, carrots, short ribs, and plenty of sauce, then enjoy!
