Polenta con spuntature e salsicce (Polenta with ribs and sausages)

The typical Abruzzese dish of polenta is synonymous with warm, convivial moments with family. It is served on a large wooden board and placed at the center of the table, allowing all diners to share the dish and chat while sipping a glass of local wine. The polenta is made from finely ground cornmeal and usually topped with sauce and Abruzzese sausage or served plain with firfilloni, beans, and sausage. This dish is particularly appreciated during the cold periods.

Ingredients

• 1kg of fine cornmeal
• 600g of sausage
• 600g of pork ribs
• Celery
• Onion
• Carrot
• 1 kg of tomato passata
• Parsley
• Grated Pecorino cheese
• 80 ml oil
• Hot chili pepper (to taste)

Preparation

• Start with the sauce preparation. In a pan with some oil, sauté the onion, celery, and carrot. Once the sauté is ready, remove the ingredients and set them aside.
• Add the meat and brown it in the pan. Once the meat is well-browned, pour in the tomato passata and add the sautéed mixture. Cook the sauce for at least 2 hours.
• Prepare the polenta: bring 2 L of water to a boil in a large, non-stick pot, salt it, and pour in the flour. Stir the flour and water for at least an hour.
• When the polenta has reached a smooth and homogeneous consistency, spread it on a wooden cutting board and then add the sauce (or dressing) on top.
• Serve the polenta with sauce, grated Pecorino cheese, and chili pepper, to taste.