Traditional Abruzzese style Polenta topped with sausages and pork ribs made by Nonno Francesco

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"DECODING NONNA'S RECIPES"
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Creator/Narrator: Jessica Timpano
Editor: Sophia Gerardi
POLENTA TOPPED WITH SAUSAGES & PORK RIBS - Nonno Francesco’s Recipe
800g polenta
4 large potatoes, peeled
3 litres water
Salt
6 pork sausages, cut into bite sized pieces
2 racks pork short ribs
3 capsicums (1 red,1 yellow & 1 green)
4 garlic cloves, skin on
2-3 chillies (optional)
1 kg mushrooms
¼ cup olive oil
½ cup parmesan cheese, grated
½ cup truffle infused pecorino cheese
To Cook Polenta:
In a large pot add the water, potatoes and salt. Boil potatoes until fork tender. Turn the heat to low, remove the potatoes from the pot. Do not discard the water.
Using a potato ricer mash the potatoes and place the mashed potatoes back into the pot with the salted water
Keep on low heat and start to slowly add the polenta a bit at a time, using a whisk to stir frequently so it doesn't become clumpy. It will take around 30 minutes to cook. Keep coming back to the polenta to stir it as you start to cook your meat.
To cook your topping:
In another saucepan heat the olive oil and add in the sausages and ribs. Cook on high heat until well browned and cooked through, stirring occasionally
Add in the whole, unpeeled garlic cloves and then the capsicums
Cook for around 15 minutes until the capsicums have softened and then add the mushrooms in. Cook until the water that drawn out from the mushrooms is absorbed and all vegetables have softened.
Keep checking on the polenta. Frank says when you see the polenta detach itself from the inner sides of the pot then it is ready.
To serve:
Spread out the polenta on a wooden board, place the meat and vegetables and some of its oil on top and then top with a sprinkle of the grated cheeses
Gather around with your family and friends and enjoy.

[@SongSparrow-wf2is]

delicious beautiful meal🌷