Polenta con spuntature e salsiccia

Polenta with Ribs and Sausages

Duration 1 h 40 min

Difficulty  Medium

Regions: Lazio, Abruzzo and Umbria

Polenta with ribs and sausage is a typical recipe of central-southern Italy, in particular of the mountainous areas. In these places polenta is traditionally served quite liquid (unlike in the north) and then seasoned with abundant tomato sauce in which pork ribs and sausages have been cooked for a long time. All then sprinkled with plenty of pecorino. A generally convivial dish, it is served in a single large portion and then shared at the table among everyone.

Pairing Wine: Montepulciano d’Abruzzo DOC

Ingredients

For 4 people:

• 500 g of corn flour
• 8 Pork Ribs
• 4 Sausages
• 1 clove of garlic
• 1 kg of ripe tomatoes or 750 g of peeled tomatoes
• 1 stick of celery
• ½ onion
• 2 bay leaves
• 1 sprig of Rosemary
• Grated pecorino q.b.
• Extra virgin olive oil
• salt

How to proceed

Take a fairly large saucepan and add a drizzle of extra virgin olive oil, a clove of garlic, and chopped onion, celery and carrot.

Also take the sausages and cut them into three parts and pour them into the pan. Then add the trimmings. Finally, two bay leaves and a sprig of rosemary.

Brown everything, mixing well until all the pieces of meat are well browned, then soften everything by adding the peeled tomatoes. Add a pinch of salt and cook with the lid closed and over a moderate heat for about 1 hour and a half.

In the meantime, take a saucepan and fill it with 1 and a half liters of water, add some coarse salt and bring it to the boil. Pour the cornmeal a handful at a time, pouring it in rain, stirring constantly to prevent lumps from forming.

Once all the flour has been poured, continue cooking over low heat for 45 minutes. If the flour becomes too thick during cooking, add more water. Stirring occasionally to prevent the polenta from sticking to the bottom.

Once the polenta is cooked, pour it onto a tray (preferably wooden). Pour over the sauce and sausage and then cover with a generous sprinkling of grated pecorino cheese.

Polenta with sausages and ribs should be enjoyed freshly prepared hot.