Polenta on the table

Polenta on the table

Polenta sulla spianatora

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.2kg pork
10 tablespoons olive oil
4 garlic cloves, finely chopped
100ml white wine
2 tablespoons concentrated tomato paste
1kg firm and fleshy red peppers
1kg firm and fleshy yellow peppers
2 red chillies, or more
20g salt
6 tablespoons white wine vinegar
3.5 litres water
600g polenta flour
parmesan or pecorino cheese, grated

Method

  1. First, prepare the ragù. Cut the pork into walnut-sized pieces. Heat half the olive oil in a pan and fry the meat until browned on all sides. Add the garlic and cook gently for 10–15 minutes, stirring from time to time. Mix the white wine with the tomato paste, add to the pan and cook for a further 20 minutes.
  2. Meanwhile, halve, core and de-seed the peppers, then cut into strips. Heat the remaining olive oil in a frying pan and fry the peppers quite briskly until soft, letting only the edges caramelise. Add the chillies (as much as you can take), a little salt and the wine vinegar, and sauté for a minute or two. Add the peppers to the meat, and taste for salt and chilli. Cook for a further 30 minutes, or until the meat is tender.
  3. Meanwhile, make the polenta. Bring the water to the boil in a large pan with 20g salt. Pour in the polenta and cook, stirring, until thickened and smooth, about 30–40 minutes (or just 5–6 minutes if you’ve cheated and used quick polenta).
  4. Pour the polenta onto the spianatora, then spoon the pork ragù into the middle. Sit everyone around, armed with a fork and a big appetite! Serve the Parmesan or pecorino cheese in a separate bowl.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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