Polenta with Italian sausage and Costarelle

Pour (7.4 pt) 3.5 litres of water into a pot, salt and bring it to the boil. Wait for a regular and widespread boil before adding the flour: the water must move to the surface without excessive foaming, so that the cooking of the polenta can start evenly.

Pour the mixture little by little cornmeal into the boiling water, gradually distributing it and stirring immediately. Maintain constant movement with a suitable utensil, so that the flour is incorporated without forming lumps and the mixture takes on a homogeneous consistency.

Stir continuously and cook the polenta for about 40 minutes, maintaining a constant heat. Consider cooking complete when the mixture it is dense, uniform and well mixed; the flour must be cooked and the polenta it should come away more easily from the sides of the pan.

Transfer the polenta still warm on the work surface Spread it out without overworking it. Let it settle into a compact, even layer, ready to receive the meat sauce.

Chop the fat and lean meat indicated in the preparation and transfer them to a shallow pan. Fry over medium heat until the fat begins to melt and the mixture it takes on color, developing an intense aroma and a tasty base for the meat.

Crumble the Italian sausages In the shallow pan and add the ribs. Brown everything, stirring just enough to distribute the heat, then season with salt to taste and pepper. Continue until the meat is well browned on the outside and the sauce is rich and fragrant.

Spread the sauce with Italian sausages and ribs on the polenta just poured on the work surface. Cover the surface evenly, making sure the dressing reaches each portion so that the polenta collect the juices from the meat.

Sprinkle the polenta with the pecorino Add grated cheese and pepper. Serve when the cheese absorbs the heat and begins to soften, completing the dish with a savory, more pronounced aroma.