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We proudly use the best extra-virgin olive oil. Buy it from
OlioeOlive

With a sharp knife separate the individual ribs. Prepare the soffritto, finely chopping together the bacon, onion, carrot, and celery. This step can be done in a food processor.

POLENTA, A Northern Italian Staple

BASIC POLENTA

Using Pre Cooked
Polenta Flour

In central Italy polenta has the consistency of porridge, is often spread on a large wooden board in a thin layer and is dressed with different sauces.

Famous is Polenta con le Spuntature (polenta with pork ribs and tomato sauce) of Lazio and Abruzzi.

one recipe basic polenta or  precooked polenta.

3 tablespoons extra-virgin olive oil
2 oz (60 gr) Italian pancetta (substitute with un-smoked bacon)
1 medium onion
1 carrot
1/2 stick celery
2 lb (900 gr) pork ribs
1 lb (450 gr) pork shoulder meat, in large dice
1/4 cup (60 cc) dry white wine
salt and pepper
2 - 1/2 cups (550 gr) tomatoes, puréed in a blender
one bay leaf
2 oz (60 gr) pecorino romano cheese, freshly grated

In a large saucepan on medium heat put the extra-virgin olive oil. When the oil is hot add the soffritto mixture of finely diced bacon and vegetables.

When the onion is soft and translucent and the bacon is browned, add the pork meat and ribs.

Stir the meat for few minutes until the pork is uniformly browned.

Set the temperature to high, add the wine, and let it evaporate.

Set the temperature to medium, and stir in the tomato and bay leaf.

When the tomato starts boiling reduce the temperature to a simmer, cover the saucepan, and cook for about 45 minutes or until the meat is tender.

Prepare the polenta as indicated in the
basic recipe
or in  the
precooked polenta recipe.

Pour the polenta on a large wooden board.

Spread the polenta on the board in a uniform  layer about 1/2 inch (1.5 cm) thick.

Create a small channel on the edge of the polenta to prevent the sauce from spilling on the board.

Spread the sauce and the ribs on the polenta.

Top with the pecorino romano cheese.

The polenta can be eaten picking it up directly from the board, or can be transferred in slices to individual serving dishes.

Printer friendly recipe