The Abruzzese polenta is cooked this way, though the seasoning may vary slightly depending on the region.
In many places in Abruzzo, they add pork ribs or sausages, which are surely delicious, but it would really become a bomb!
When I cook it at home, I season it as you will read in the recipe, and it’s already so high in calories!!
…But once or twice a year, it’s something that you can and must absolutely do!
We love eating polenta, and in Abruzzo, especially in cold periods and even more on snowy days, it’s absolutely a ritual.
If you replicate this or other recipes from my blog, send me a photo, and if you like, I’ll post it on my FB page under your name.
Calories 1000 per 100 grams of polenta
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Day 1 Hour
- Portions: 4-5 people
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: Winter
Ingredients for making Abruzzese Polenta
- 2 quarts and 1 1/4 cups of cold water
- 400 g finely ground polenta flour
- 2 teaspoons salt
- 350 g Parmigiano Reggiano
- 1 kg peeled tomatoes
- to taste salt
- 3 tablespoons extra virgin olive oil
- 1 1/2 onion
- 1 kg ground pork
- 1 teaspoon ground pepper
- to taste salt
- 3 tablespoons extra virgin olive oil
- 1 kg peeled tomatoes
- 1 1/2 onion
Tools
- 1 Rolling Board rolling board
Preparation of Abruzzese Polenta
Prepare the simple sauce by putting the chopped onion in a pan, the olive oil, and let it brown, then add the peeled tomatoes passed through a tomato press, adjust with salt, add two fingers of water, stir and let it cook until it thickens, stirring occasionally.
Prepare the ragù by putting a drizzle of extra virgin olive oil, the chopped onion, and let it brown, then add the meat until it turns gray, then add the salt, pepper, the tomato passed through the tomato press and let it cook until it thickens, stirring occasionally.
Prepare the polenta by taking a high enough steel pan and putting all the ingredients in it (water, flour, and salt), stir, and start cooking on medium heat, always stirring until the mixture thickens.
Generally, this operation is done by stirring with a rolling pin or a wooden spatula.
When we think it’s ready, we can test it by pouring a spoonful onto a plate, and if it solidifies and doesn’t remain liquid, it’s ready.
The cooking times vary according to the type of flour used.
Prepare a clean wooden board and spread the polenta all over the board to a thickness of about 1/2 inch.
Spread the ragù sauce over the polenta, then spread the normal sauce over it so that it is all homogeneous, and then sprinkle with Parmigiano Reggiano.
Of course, you can also make the sauce in one go by cooking the meat with plenty of sauce, but I prefer to make some sauce separately to be sure that it is enough to season all the polenta well.
At this point, sprinkle Parmigiano all over the polenta, and it is ready… enjoy your meal!
Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
If you want to stay updated, subscribe to the newsletter
by clicking here
