Traditional Polenta, is considered an Italian Comfort Food. This polenta recipe is served with a tasty Sausage Pork Rib Sauce. A perfectly hearty dinner that will warm you through.
I had never made Polenta before, and I have only ever eaten it few times. We decided to make a little get together and our amazing Chef Friend volunteered, since it is one of his specialties. Thanks to him I have eaten some traditional Roman dishes such as Cacio e Pepe and Spaghetti Carbonara.
- Pork ribs
- Tomato sauce
- Olive oil
- Bay leaves
For the polenta
- Cornmeal flour
Why add wine?
Adds additional aroma and flavor to the Italian homemade sausage. If you wouldn’t drink it, don’t add it. You could use a red wine such as Sangiovese or Chianti preferred.
How to make Polenta
In a large saucepan on medium high heat, add the oil, garlic, sausage and ribs, salt to taste, and a dash of pepper, brown meat on both sides, add the bay leaf and rosemary turn up heat and add the wine and cook until wine has evaporated (approximately 3-5 minutes).
Add the tomato puree and the water and salt, stir to combine, bring to a boil, then simmer until the meat is tender.
While sauce is simmering make the Polenta. In a large pot add the water and bring to a boil, gradually pour in the corn meal, stir constantly with a wooden spoon to combine, once it starts to boil reduce the heat but keep stirring until thick.
Serve the polenta in a bowl with the sauce and meat top with a generous sprinkle of freshly grated Parmesan cheese or Pecorino Cheese.
What is polenta?
Polenta is a famous Italian dish made with cornmeal it has the texture very much like porridge. This tasty dish is particularly widespread in Northern Italy. It can be served as side dish or topped with vegetables such as mushrooms or even add some chicken. Just be sure to serve it with a delicious marinara sauce also.
Polenta is considered a poor dish in fact it has been the food that has accompanied the peasants of Northern Italy for centuries.
Polenta as we know it, made with cornmeal, was first made in the 15th century AD. following the introduction corn into Europe.
It was a very dynamic period as far as Italian cuisine is concerned, together with the introduction of corn, the tomato also arrived during that period which completely changed the culinary tradition of the period.
Be sure to stir continuously this will prevent lumps in the polenta.
How to store it
Any polenta leftovers should be stored in an air tight container and refrigerated. It will keep for up to 3-4 days in the fridge. Leftover can be sliced and then fried on a hot grill or pan, this will make it crunchy It can then be sliced to pass it on the hot grill to make it dense and crunchy, then cut it up to make croutons!
I have to tell you though, he made one of the best sauces I have ever eaten, so, if like me Polenta isn’t on your Italian-Food-Wish-List, I can assure you this Sausage Pork Rib Tomato Sauce will certainly make up for it.
Thank goodness there was some left over sauce because it was perfect over a little Rigatoni. However you serve this Sauce with some Traditional Polenta or over Pasta, Buon Appetito!
FOR THE SAUCE
- 1 pound pork ribs (cut into small pieces)
- 5 Italian sausages
- 4 1/2 cups tomato puree (passata)
- 2 tablespoons olive oil
- 2 cloves garlic (1 whole & 1 minced)
- hot pepper flakes to taste
- 2 sprigs rosemary
- 2 bay leaves
- 1/4 cup wine (red or white)
- 3/4 teaspoon salt
- 1 1/2 cups water
FOR THE POLENTA
- 2 cups cornmeal flour
- 7 cups water
- 1/2 teaspoon salt
FOR THE SAUCE
- In a large saucepan on medium high heat, add the oil, garlic, sausage and ribs, salt to taste, and a dash of pepper, brown meat on both sides, add the bay leaf and rosemary turn up heat and add the wine and cook until wine has evaporated (approximately 3-5 minutes).
- Add tomato puree and water, 1/4 teaspoon salt, stir to combine, bring to a boil, reduce heat and simmer for approximately 1 hour or until meat is tender (fall off bone tender). Taste for salt. While sauce is simmering make the Polenta.
FOR THE POLENTA
- In a large pot add the water and bring to a boil, gradually pour in the corn meal, stirring constantly with a wooden spoon to combine, once it starts to boil reduce heat but keep stirring, cook for approximately 45-50 minutes stirring until thick. Taste for salt. Serve immediately with the sauce and a generous sprinkle of Freshly grated Parmesan or Pecorino Cheese. Enjoy!