Last week at a local farmers market, I noticed a vendor selling polenta. Since pasta gets boring, I was looking for a different way to try out my brother’s recipe and I have fond memories of eating polenta growing up. I was inspired and ready to try out a new dish.
Polenta is an Italian peasant food, very much like grits. I have fond memories of eating polenta with homemade spaghetti sauce when I was in my single digits. This was always coupled with stories of the family eating the polenta right off of the table. Apparently this is a thing in large Italian families - just pour the hot meal out onto the center of the table and once it starts to set, top with meat sauce and dig in. As most of my siblings had moved out by the time I came along, I can't say that I ever participated in this ritual. But a single serving doesn’t diminish the flavor, or the memories.
Prior to slow cooking, I like to braise the ribs, it gives the beef a bit more depth. You can do this on the grill or in the oven (broiler). Then, put it into your slow cooker with your favorite spaghetti sauce and let it cook for 24 hours.
When it’s time for supper, make your polenta and ladle onto the plate before it sets. Once it starts to cool it will hold its shape. You can then top it with the beefy spaghetti sauce and grated parmesan cheese. The sweet corn flavor of the polenta coupled with the savory beef flavor from the ribs with just a hint of tartness from the tomato sauce makes for a delightful dining experience.
Buon Appetito
John Pantalone
