Polenta alla spianatora/ Polenta on the wooden board

Ingredients for 6 servings:

• 600 g corn semolina
• 20 g salt
• 1.2 kg pork, not too lean
• 1 kg peppers, red and yellow
• 4 cloves garlic
• 2 tbsp tomato paste
• 100 ml white wine
• 2 peppers, red
• 6 tbsp white wine vinegar
• Parmesan
• 3 ½ liters of water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Polenta, pork, peppers from northern Italy

Cut the meat into walnut-sized pieces. Heat olive oil in a pan and sear the meat. Chop the garlic (please do not press it!!!) and add it to the meat. Cook gently for 10-15 minutes. Stir occasionally, then add salt. Mix the tomato paste with the wine and add it to the meat. Cut the bell pepper into strips. Heat the olive oil very strongly and sear the bell peppers, add the peporoncini, salt, and vinegar, and sauté for 1-2 minutes. Then add everything to the meat and continue cooking for another 30 minutes, until the meat is nice and tender! Bring about 3 1/2 liters of water to a boil in a pot. Stir in the semolina. Cook the polenta until cooked through, stirring constantly (takes about 30-40 minutes). Pour the cooked polenta onto a wooden board, leaving a well in the center. I place the cooked meat in the well. Sprinkle with plenty of Parmesan cheese, and off we go…