Polenta Baked

Finely chop the onion and clove of garlic. Heat the olive oil in a shallow pan, preferably terracotta, then add the chopped ingredients and let them brown over medium heat. Wait until the onion becomes soft and golden, without letting it darken: the scent of the soffritto It should be intense but not burnt.

Divide the pork spare ribs pork into small pieces and cut the Italian sausage into rounds. Join both to the soffritto and brown them, turning them until the surface is nicely browned. The meat should develop an even browning and release its aroma before proceeding with the deglazing.

Pour the red wine over the browned meats and raise the heat. Let it evaporate completely, stirring until there is no more alcoholic smell left and the bottom of the shallow pan It appears concentrated again. This phase must be completed before adding the tomato sauce.

Add the tomato sauce and season with salt to taste. Cover the shallow pan and cook the ragù over low heat for about two hours, stirring occasionally. The sauce is ready when it is thick, fragrant, and well-blended, with the tender meat and tomato puree.

Bring to a boil two liters of water with a tablespoon of oil and a handful of coarse salt. Pour in the corn flour sprinkling in gradually, stirring with a ladle to avoid lumps. Continue cooking until the polenta it reaches a uniform and compact consistency, suitable for being turned over.

Pour the polenta ready on cutting board and let it settle just enough to be able to work it. Cut it into even slices using kitchen string. The slices must hold their shape without falling apart, so that they can be arranged in the baking pan forming ordered layers.

Generously sprinkle the bottom of a baking pan with the ragù. Place the slices of polenta and spread on top other seasoning, the pieces of Italian sausage, the slices of scamorza withered and a generous handful of pecorino grated. Complete the arrangement evenly, so each portion will receive ragù and cheese.

Bake it baking pan at (356°F) 180°C for fifteen minutes. Remove the polenta when the scamorza it is well melted and the pecorino has formed a warm and tasty surface. Serve it immediately, still steaming, to appreciate the contrast between the polenta consistent, the ragù soft and stringy cheese.