Polenta con Spuntature e Salsicce

Polenta con spuntature e salsiccia recipe.

servings

Creamy polenta served with a flavorful sauce made of spareribs (spuntature) and sausage. A hearty Italian dish perfect to serve for large family gatherings and Sunday meals!

prep 15

cook 2 20

total 2 35

PRINT PIN

Ingredients

▢ 1 pound instant polenta (cornmeal)
▢ 1 ½ pounds pork spareribs
▢ 6 Italian sausages (spicy or sweet)
▢ 4 cups tomato passata sauce
▢ ½ cup soffritto (onion, carrot, and celery finely chopped)
▢ 1-2 cloves garlic (minced)
▢ 3 Tablespoons extra virgin olive oil
▢ parmigiano or peccorino cheese (for serving)
▢ salt and pepper (to taste)

Instructions

Heat the extra virgin olive oil in a large pan. Add first the spareribs and cook for 5 minutes.
Add the sausages and keep cooking everything flipping constantly until slightly browned on all sides.
Mix in the Italian soffritto and minced garlic. Cook for 2-3 minutes or until the vegetables are slightly translucent.
Pour in the wine and cook for 1-2 minutes scrapping the bottom of the pan.
Pour the tomato passata. Season with salt and pepper and add enough water to slightly cover the ingredients.
Bring to a simmer and loosely cover the pan. Cook over medium-low heat for 2 hours, mixing from time to time and adding more water if necessary.
At the end of the cooking, remove the lid and turn the heat to high. Cook until the sauce has thickened enough to cover the back of a wooden spoon.

Make the polenta & serve

Place a deep pan with water and add a good pinch of salt. Bring to a boil and then add the polenta slowly while stirring with a whisk to prevent lumps.
Set the heat to medium-low and cook the polenta stirring for 8-10 minutes or as instructed in the package. If necessary add more water to achieve a creamy mixture.
Spoon the creamy polenta on serving plates. Use the back of a serving spoon to make a small well in the middle.
Top with plenty of the sausage and ribs stew and then add a generous sprinkle of parmigiano or pecorino cheese. Serve immediately.

Notes

The key to a flavorful stew is to slow cook it for at least 2 hours, it will make the spareribs to be incredibly tender. You can also use a slow cooker to make the stew but remember to use less liquid.
The amount of water will depend on the brand of your cornmeal so always read the instructions on the package!
Assembled polenta con spuntature leftovers can be stored in the fridge for up to 3-4 days. Or you can store the stew separately in the freezer for up to 3 months.

Nutrition Information