POLENTA RECIPE ABRUZZO STYLE
Polenta is a hearty, traditional Northern Italian type dish. This is my Nonna’s model, made utilizing cornmeal solely and topped with a hearty sausage ragu. It is daring and wealthy in flavour and was historically served unfold onto the center of the desk so everybody may dig in and get their portion. This is bound to be your new favorite topping the following time you serve up polenta. (Did its additionally gluten free?)
Watch video recipe:
How to Make Nonna Igea Polenta | Italian Polenta Recipe from Abruzzo
500ml/2cups Tomato Sauce (Passata)
Extra virgin olive oil
½ onion (diced into small items)
½ carrot (diced into small items)
Four x pork and fennel sausages (take away pores and skin from 2 of them)
2 x pork ribs
250g/1.47cups cornmeal (or one packet of ready-made polenta combine)
Medium dimension fry pan
1. For this Italian polenta recipe, add a beneficiant quantity of additional virgin olive oil to a small pot, the add carrot and put it on the range at a low-medium warmth.
2. Leave it to fry for a minute or so earlier than you add an entire pork sausage and two pork ribs to the pot, together with 500g of pork mince.
3. Mix the mince by means of in order that it begins to brown and add some extra EVOO to assist it prepare dinner. Stir all the things by means of to verify it’s cooked and able to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir by means of and add 500ml of recent tomato sauce.
5. To sweeten the style of the sauce, add a contact of rock salt, and depart to simmer and prepare dinner by means of for a minimum of an hour.
6. Now, it’s time to arrange the sausage you’ll add to the Italian cornmeal polenta (and it’ll even be used on prime). Getting your medium dimension frypan, add some EVOO and place Three extra Italian sausages inside, breaking them up utilizing a fork, by squashing and urgent them ahead. They are to be loved in items, not complete.
7. Cook this on a low-medium warmth till nicely browned, including 100g of veal mince and a pinch of salt. Mix this by means of and guarantee it’s nicely browned by transferring the meat round with a wood spoon.
8. Put a big pot on the range, filling it with 1L of water. Leave it to warmth up – however don’t boil it!
9. Add a pinch of rock salt to the water as soon as it begins to warmth and with the wood spoon in a single hand, get cornmeal within the different and slowly drop it into the water, whereas mixing it by means of with the spoon.
10. Don’t put the entire cornmeal within the polenta directly! You will see it begin to develop within the water and finally thicken, however the secret’s combine, combine combine!
NONNA IGEA’S TIP: If you’re utilizing prompt polenta (from a packet), be sure to learn the cooking directions fastidiously, including the correct quantity of water and leaving it to prepare dinner for the time specified.
11. Using a ladle, pour a portion of the sauce you ready earlier, into the cornmeal polenta, and blend it by means of. At the identical time add half of the sausage mince you additionally ready and stir it in.
12. Keep stirring the polenta till it’s a thick consistency and it ought to begin to bubble.
13. Be cautious to not undercook your polenta or it is going to be runny and never set!
Get a small quantity of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on prime. Next, pour the polenta on prime of the sugo, spreading it out and including extra scrumptious sugo on prime with a lightweight sprinkle of sausage mince left from earlier! Sprinkle extra parmesan cheese on prime, and add the sausage mince on prime that was ready earlier.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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