Polenta with Italian Sausage and Pork Ribs

Polenta con salsicce e spuntature

Ingredients - Serves 4

320g Polenta (fresh or ready to use)IMG 0290 Thumbnail0

500ml tomato passata or 2 tins of plum tomatoes

250g spare ribs (ask your butcher to cut them to 5cm pieces)

250g Italian Sausage

200g freshly grated Grana Trentino cheese

4 ripe beef tomatoes, chopped

4 bay leaves

1/2 glass of red wine

6 tablespoons of extra virgin olive oil

Soffritto of finely diced carrot, stick of celery and shallot

Salt and Pepper to taste

 

Method

  •  Sauté the soffritto and bay leaves in the olive oil and add the ribs and sausage.
  • Pour in the red wine and increase the heat momentarily to cook off the alcohol, then return to a low heat.
  • Add the tomatoes, salt and pepepr to taste, cover and cook for 90 minutes.
  • Stir occasionally and add some warm water if it starts to dry.
  • Bring a large saucepan of boiling water to simmer and gradually add the polenta a little at a time.
  • Stir continuously to ensure that the polenta doesn't lump. This takes around 45 minutes to an hour depending on the quality of the flour.
  • The polenta is ready when it easily comes away from the side of the saucepan.
  • Pour into a large serving dish, pour over the sauce and sprinkle with freshly grated Grana Trentino.

 

Suggesstion: Make a double quantity of polenta. Leave half of the batch aside to cool. The polenta will set and the following day you can bake it in the oven for a couple of minutes with tomato sauce and mozzarella.

 

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