Polenta

A typical dish from Abruzzo eaten during cold periods, polenta is a sign of conviviality and family warmth. Served on a large wooden pastry board, the polenta is placed in the center of the table, without plates, and all together between a chat and a glass of typical wine of the area, they savor this dish made of finely ground maize flour, seasoned the most of the sometimes with sauce and Abruzzo sausage, or served plain with firfilloni (or dried sweet peppers), beans and sausage.

Polenta recipe with ribs and sausages:

• • • 1kg of corn flour (finely ground)
    • 600 gr. Sausage
    • 600 gr. Pork ribs
    • Celery
    • Onion
    • Carrot
    • 1 kg tomato puree
    • Parsley
    • Grated Pecorino cheese
    • Oil 80 ml
    • Hot pepper (to taste)

Preparation:

1. First of all prepare the sauce: fry the onion, celery and carrot in a pan with some oil; when the sauté is ready, remove the ingredients (they must be cut into large cubes) and add the meat, both sausages and ribs. Brown everything and add the tomato puree.

2. Add the sauce again and cook the sauce for at least 2 hours. When the sauce is ready, add the parsley and, to taste, the hot pepper and finally add salt.

3. Let’s move on to the preparation of polenta: in a very large non-stick pan, boil 2 L of water, add salt and add the flour. < / p>

4. For about an hour, mix everything over a low flame without ever stopping mixing.

5. When the polenta is ready, and has reached a smooth and homogeneous consistency, spread it on a wooden cutting board and finally put the sauce on top distributed.

6. Aside you can serve the grated pecorino and chilli.