Braised Pork Ribs with Polenta

We had a great winter meal. I decided to bake a Bread, using the very easy New York Times recipe. I have made it many times and it is impossible to screw it up! The next time, however, I will try enhancing it turning it into a multi-grain bread. I really like the La Brea Bakery multi-grain and I am going to try to replicate it. The New York Times recipe can be found in our blog of: Dec. 11, 2010. Click the date to get the recipe.

I hate to be definitive, however, if you like Polenta and we do, especially in winter, the Rustic Coarse Polenta Integral (Yellow)  available via the internet from Anson Mills is without a doubt the best we have ever had. It is very course and tasty. We served sautéed mushrooms over the polenta. We use the recipe from the Zuni Café Cookbook. You can get the recipe from our blog of: Feb. 22, 2010. Click the date to get the recipe. For the main course we served Braised Pork Ribs with Polenta, from The Splendid Table by Lynne Rosetto Kasper This is my kind of dish. I love anything with Olives and Pork. It reheats really well. Delish!

Puntine di Maiale con Polenta

The Splendid Table

Lynne Rosetto Kasper

Braised Pork Ribs with Polenta

Puntine di Maiale con Polenta

The Splendid Table

Lynne Rosetto Kasper

Mounding tender chunks of pork ribs over steaming polenta is a winter specialty from Ferrara. Tomato, olives, and basil add especially rich flavors to the meaty ribs. A thick beef chuck blade roast can be substituted with great success. With either mvat, this dish evokes snug evenings in Ferrara farmhouses, when everyone gathers around the big kitchen table for hours of good talk and good food. Serve this on the first really cold night of winter, if possible in front of an open fire.

The Ferrarese claim that their pleasure in polenta comes from their proximity to the cornmeal-loving Veneto region. Just across the Po River, the Veneto is a long stone's throw from downtown Ferrara. Polenta with braisings like this one, often made with salt cod instead of pork, are eaten all across the Veneto plain.

Serves 6 to 8

5            pounds lean country-style pork spareribs (cut from blade of pork loin) or beef chuck blade pot roast

3            tablespoons extra-virgin olive oil

1            large onion, minced

4            tablespoons minced Italian parsley

2            large California bay laurel leaves

1            large clove garlic

1/8         teaspoon freshly ground black pepper

1            cup dry red wine

2            14- to 16-ounce cans tomatoes, with their liquid

½            cup small Ligurian or Nicoise black olives, pitted

3            tablespoons chopped fresh basil leaves or 1-1/2 teaspoons dried basil

Generous pinch of ground cloves

Generous pinch of ground cinnamon

Generous pinch of ground allspice

Salt and freshly ground black pepper to taste

Creamy Polenta

Method            Working Ahead: The pork or beef can be cooked 1 day ahead; cover and refrigerate overnight. Gently reheat before serving. A little water or broth may be needed to moisten the meat.

Browning the Meat: Trim excess fat from the meat. If pork is in one piece, separate into pieces by cutting between the ribs. If you are using the beef roast, cut it into pieces about 1-1/2 inches long and 1 inch thick. Heat the oil in a 12-inch saute pan over medium-high heat. Add the meat in a single layer. Take about 20 minutes to brown it slowly, until dark brown and crusty on all sides. Remove the meat to a platter.

Braising: Keep the heat at medium as you stir in the onion and parsley. Cook 10 minutes, or until golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir frequently. Stir in the garlic, bay leaves, and spices. Return the meat to the pan, turning to coat it with the vegetables and seasonings. Pour in the wine, adjusting the heat so it bubbles slowly. As the wine cooks down over 10 to 15 minutes, use a wooden spatula to scrape up the brown bits on the bottom of the pan. Break up the tomatoes as you add them to the pan. Stir in the olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat 1 hour. Add the basil, cover, and cook at a gentle bubble another 30 minutes, or until the meat is tender. Season with salt and pepper. Skim any fat from the surface of the sauce before serving.

Serving: Spoon over the hot polenta on a heated serving platter. Serve at once. ions Wine: This dish takes to a quaffing wine—generous in fruit, soft, and easy to drink. In Emilia-Romagna it would be a Barbera dei Colli Bolognesi di Monte San Pietro, or a Sangiovese di Romagna Riserva. From other parts of Italy drink a fruity Piemontese Gattinara, a Merlot from the Veneto, or a Salice Salentino Rosso of Apulia.