Polenta in Central Italy has the consistency of porridge, and is often spread on a large wooden board in a thin layer and dressed with different sauces.
Polenta con le Spuntature (polenta with pork ribs and tomato sauce) of Lazio and Abruzzi is famous.
one recipe basic polenta or precooked polenta.
3 tablespoons extra-virgin olive oil
2 oz (60 g) Italian pancetta (substitute with un-smoked bacon)
1 medium onion
1/2 stick celery
2 lb (900 g) pork ribs
1 lb (450 g) pork shoulder meat, in large dice
1/4 cup (60 cc) dry white wine
salt and pepper
2 – 1/2 cups (550 g) tomatoes, puréed in a blender
one bay leaf
2 oz (60 g) pecorino romano cheese, freshly grated
Separate the individual ribs with a sharp knife. Prepare the soffritto, finely chopping the bacon, onion, carrot, and celery together. This step can be done in a food processor.
Put the extra-virgin olive oil in a large saucepan on medium heat. 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 a 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.
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.