Polenta on “spianatoia”logicasolution
Tomato sauce, ribs and strips of pork, sausages, mushrooms and parmesan; They’re all sprinkled on polenta for everyone around the table to enjoy.
Ingredients for 10 servings
• Salt to taste.
• Milk 500 ml
• polenta 1kg
For the sauce:
• 6 onions (cut)
• extra virgin olive oil to taste
• 4 cloves of whole garlic
• 3 carrots (cut)
• 1 stalk of celery (cut)
• oregano to taste
• 1 laurel leaf
• hot pepper to taste
• minced beef 500 g
• 3 large cans of peeled tomatoes
• 6 sausages
• red wine to taste
• 8 pork ribs
• 400 g of striped pork loin
• 500 g of mushrooms cut into very thin slices
• 200 g of grated Parmigiano Reggiano
Boil a large pot of water. Add salt and milk. When the water boils, turn off the heat and pour the polenta “like rain”, stirring constantly. Re-ignite the heat and cook the polenta, stirring continuously for about 40 minutes.
Cut the onions and brown them in the oil with garlic. After 5 minutes, remove the garlic and add carrots and celery. Add salt and oregano, the laurel leaf and a bit of hot pepper. After 5 minutes, add minced meat. When the meat is cooked, add the peeled tomatoes and salt again to taste. Continue cooking on a low flame.
In a pan, cook the sausages with a bit of oil, and add a drop of wine. Brown the ribs on each side, add salt and cook with a bit of wine. Cook the pork strips quickly and add salt. When the ribs are ready, put them in another pot and add some of the red sauce to enhance flavor. When the sausages are cooked, remove them from the fat, let them cool slightly and cut them all (except one) into 3 or 4 pieces.
Add some red sauce and let them flavor. Wet the raw wood table for polenta and ladles. Place all the ingredients near the table.
Pour the hot polenta on the wooden table and spread it. Sprinkle the sauce over the polenta using a ladle. Spread on the pork strips, ribs and sausages except one using a spoon. With your hands, sprinkle on the polenta, first the mushrooms then the Parmesan and a bit of pepper. Put the whole sausage in the middle of the polenta.
Serve the polenta on the wooden table with guests around it.