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Polenta con salsicce e spuntature Recipe

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11 votes | 10725 views

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold weather months, polenta with sausages and spareribs simmered in tomato sauce.

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Ingredients

Cost per recipe $3.43 view details

Directions

  1. You make the sugo very much as if you were making a southern-style ragù, only you use only 'sweet' sausages and pork spareribs. Start out, as usual, with a soffritto, this one of onion and, if you like, a bit of garlic sautéed gently in olive oil or (better) lard until soft and translucent. Turn up the heat a bit and add your sausages and spareribs. (I fine that one rib and one sausage per person is a healthy portion for a moderate appetite, but you may want to a add few more of each in case someone wants seconds.) Allow the meat to brown lightly. Depending on the size of the pot and how much meat you are using, you may need to do the browning in batches to avoid crowding them. Once lightly browned, season with salt and pepper, and then pour over a nice slurp of red wine and allow it to evaporate. Then add enough tomato purée (in the US, use 'crushed' canned tomatoes or whole canned tomatoes passed through the largest holes of a food mill) to cover the meat. Lower the heat and cover. Let the sugo simmer for a good hour or more, until the meat is tender and the sauce is nice and thick and rich.
  2. Meanwhile, make your polenta in the usual fashion (see link below).
  3. When you are ready to eat, pour the polenta on to a large serving bowl or—if you really want to eat it in the traditional manner—on a wooden board. Make a small well in the center with a wooden spoon and into the well place your meat, covered with a generous lathering of sugo. Serve with grated pecorino cheese.
  4. NOTES: You can use white wine instead of red if you prefer (or simply omit the wine altogether if you like). Some recipes call for a soffritto of the 'holy trinity' of onion, carrot and celery, but I prefer this onion and garlic only version. If you like, you can also add some parsley to the soffritto. Some recipes also call for adding a bit of tomato paste (a tablespoon or two) for added flavor. Some recipes also call for some optional peperoncino.
  5. A number of sources will tell you to use fioretto type polenta, which results in a rather soft polenta. It is true that in central and southern Italy—Lazio, Abruzzo and Campania in particular—there is a preference for softer polenta than is normally eaten in the North. (My grandmother Angelina's polenta was quite soft indeed, almost like a porridge.) But I personally find that this hearty sauce goes better with 'normal' bramata type polenta, cooked rather stiff. Of course, the choice is yours.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 735g
Calories 775  
Calories from Fat 478 62%
Total Fat 53.08g 66%
Saturated Fat 17.95g 72%
Trans Fat 0.22g  
Cholesterol 149mg 50%
Sodium 1336mg 56%
Potassium 1925mg 55%
Total Carbs 43.04g 11%
Dietary Fiber 10.2g 34%
Sugars 4.22g 3%
Protein 36.85g 59%

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Reviews

  • Claudia lamascolo
    February 5, 2010
    Fabulous instructions for anyone that has never had this is the perfect was to do this!
    I've cooked/tasted this recipe!
    1 person likes this review
    • Carmelita
      February 7, 2010
      Really I meant to give 5 stars to Poelnta con salsicce e spunatature, it came out as 4 and a half, sorry!
      I've cooked/tasted this recipe!
      • kathy vegas
        February 10, 2010
        Every family in Italy has their own little twist for their family's sauce and this one is very close to ours. My grandmother always made her sauce with pork spareribs. Cooking a bit of pork in a tomato sauce really mellows it out and gives it a richness that is perfect on polenta and pasta.
        • Kristi Rimkus
          March 11, 2010
          I love this colorful dish. So few ingredients, but big flavor with the sausage and spareribs. Terrific!
          • kathy gori
            March 11, 2010
            Oh Frank! great recipe!
            • Evelyn Scott
              March 12, 2010
              As my family is from northern Italy, polenta was a large part of our diets,especially in the winter.
              This recipe is is a 5 star masterpiece !!
              Thanx for sharing

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