Polenta with braised pork ribs in red wine
POLENTA
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta])[2][3] is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta.[4] Polenta is a staple of Northern Italian, Swiss and Balkan (where it is also called kačamak) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany)[1] and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.[5] In Romania and Moldova, this dish is known as mămăligă. It is also a staple dish in Argentina.
BRAISED RIBS