Pork ribs and sausage with polenta
Suggested material offered in store
Ingredients
6 tablespoons of Stefano's olive oil
1/2 white onion chopped
2 garlic cloves minced
I small whole fennel chopped
2 pepperoncini minced
1 1/2 kg of pork baby ribs
400gr of Stefano's Italian fennel sausage cut in pieces (about 4 sausage)
1 cup red dry wine
I jar of Stefano tomato sauce
3 bay leaves
Salt
POLENTA
2 ½ cups coarse-grained polenta (yellow cornmeal)
8 cups of water and more or 4 cups of water and 4 cups of milk
1 tbsp. salt
1 tbsp. Stefano's olive oil
Preparation
Add olive oil in a 28cm julienne saucepan at high heat add your spareribs and let it brown all over
Add your sausage in your saucepan and cook together mix well always at high heat for 10 mins.
Deglaze with red wine and let wine evaporate it will take around 15 mins
Add your garlic, pepperoncini, fennel, bay leaves and onion. Mix well to the meat for 5 mins
Add your tomato sauce rinse jar and add to the mix.
Mix well cover let it cook at low heat for at lease 2 hours until the meat of the spareribs removes from the bone very easily.
POLENTA
In a 24cm Julienne/Granit casserole, bring the water to boil add salt and 1 tablespoon of olive oil. Keep another pot of water boiling in case you need.
Start pouring the polenta into the pot and use a whisk and keep on stirring continuously
As soon as the polenta thickens pour some of the reserve water low heat (be careful because with polenta you could burn yourself)
Secret cooking polenta successfully is polenta thickens with heat and softens with water or hot milk
It must cook for at lease 45mins to the longer it cooks the easier digested
You could cook polenta with milk and water add butter tomato sauce cheese and other thing
Kept flour dry place. In the northern part of Italy polenta is used like bread and its so good in a lot of ways.
Bon appétit
Yield
6 servings.
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