To prepare the short ribs, preheat the oven to 225°F. Season the short ribs with salt and pepper, then coat with the flour. Set aside.

In a large Dutch oven over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer to a bowl. 

Add the olive oil to the bacon fat in the pot and increase the heat to high. Add the short ribs and cook until browned, about 45 seconds per side. Transfer the ribs to a plate.

Add the carrots, shallots and onion to the pot and cook, stirring occasionally, for 2 minutes. Add the wine and stir. Add the broth, salt and lots of pepper and stir to mix well. Add the short ribs, thyme, rosemary and the bacon.

Cover the pot, transfer to the oven and cook until the meat is falling off the bone, 4 to 5 hours. Remove from the oven and let stand for 20 minutes. 

Meanwhile, prepare the polenta: In a saucepan over medium heat, bring the water and salt to a boil. Reduce the heat and slowly whisk in the polenta, then season with the pepper. Continue to whisk until the mixture starts to tighten up. Add the thyme, marjoram, cheese and butter and stir until all of the ingredients are combined. 

Pour the polenta into a shallow baking dish, about 2 inches deep. Let cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight. Cut the polenta into 3-inch squares. In a large sauté pan, warm the olive oil. Working in batches if needed, add the polenta squares and cook, turning once, about 3 minutes per side.

To serve, place the short ribs and juices on top of the polenta squares and garnish with the parsley.