Polenta with Meat Ragu
One of my favourite dishes growing up, Polenta originated in Northern Italy , which is coarsely ground corn meal and has a porridge like texture and considered part of ‘La cucina povera’. I make mine with a hearty meat ragu of short ribs and sausage meat. Tons of flavour, comforting and delicious! Enjoy full recipe below ⬇️
For Ragu: serves 4-5
6-7 peices of pork ribs
2 sausages, meat only, remove casing
1/2 onion
1 garlic clove
1 800ml jar of tomato passata
Olive oil
Salt
For polenta:
500ml of water
125g of corn meal
Salt
Olive oil
Alternative: instant polenta sold at all grocery stores especially Italian markets. Easy and most convenient way and still delicious!
**to a deep pot used to make sauce , add olive oil and finely sliced onions and garlic. Lightly sauté then add in ribs, cook 2 minutes, then add in sausage meat and cook till browned. Add in tomato passata, (make sure to add some water into jar, shake well to remove the excess sauce and add into the sauce) add salt, cover and let cook on low 1.5-2 hours until thickened.
**For polenta, bring 500ml of water to a boil, add in salt and a tablespoon of olive oil. Lower the heat to medium low , and gradually pour in the cornmeal streaming it while whisking it with the other hand. Don’t add it in all at once, do a little at a time, whisk then start again till polenta is done. This will prevent clumps. Now make sure heat is between medium-low and now using a thick wooden spoon, clockwise, stir the polenta vigorously until it thickens, it’s smooth and silky about 40 min. You can rest for a few seconds, start again and stir constantly until it’s done.
Your best option if this is too much for you is to buy the instant polenta which takes 7-8 min and it’s just as good!
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