Polenta with Spinach and Spareribs
Tidbits...The instant Valsugana Polenta is actually very tasty (not quite the same – but a whole lot less work. This recipe is served with sauteed fresh spinach and spareribs topped with slivered parmesan or Pecorino Romano.
Ingredients
- Polenta
- Valsugana Instant Polenta - 375 g
- Water - 1 1/2 liter
- or...Homeade Polenta - 1 cup coarsely ground cornmeal
- 5 cups water - 5 cups
- Salt - 1 T
- Spinach
- Baby spinach leaves - 6 cups
- Garlic - 1 clove
- Extra Virgin Olive Oil - 2 T
- Hot pepper flakes - 1/2 tso,
- Nutmeg - Freshly grated
- Spare Ribs
- Spare Ribs - 3 lbs. cut into separate ribs
- Olive oil - 2 T
- White Wine - 1 cup
- Tomato sauce - 1 cup
- Salt and pepper - to taste
Instructions
- Valsugana Polenta (follow box directions) or make polenta with cornmeal.
- Boil water on high in a heavy duty sauce pan
- Add salt then add a sprinkling of cornmeal and with a wire whisk keep stirring until all cornmeal is added.
- Lower heat and stir with a wooden spoon . This process takes about 30 – 40 minutes until the polenta comes away from the sides of the pan.
- Pour polenta into a moistened bowl and let rest for 5 minutes. Turn out onto a platter.
Preparation For Spare Ribs
- In a heavy skillet brown ribs in olive oil over medium heat until lightly browned.
- Turn up heat and add white wine. Watch carefully until wine is reduced by half.
- Add tomato sauce.
- Cover and cook on med./low for about 30 minutes. Do not let them dry out. Add water a little at a time if needed.
- Salt and pepper to taste.
- Uncover, turn up to med./high and let liquid reduce.
Preparation for Spinach
- In a non-stick sauce pan heat oil with garlic clove.
- Remove clove after it turns golden.
- Add washed spinach leaves.
- When wilted, Grate nutmeg and pepper flakes over top.
