Last week I visited San Francisco’s Ferry Plaza Farmer’s Market. Alongside the vibrant produce stands were vendors selling homemade goods, and I couldn’t resist a package of finely ground polenta.
As I headed home I pictured several ways to enjoy it: stirred with Parmesan for a silky side, grilled into squares topped with marinara, or paired with a slow-cooked pork dish I remembered from Michele Scicolone. The slow-cooking method keeps country-style pork ribs moist and tender and develops a deep, rich flavor. If you like heat, add a pinch of red pepper flakes to the slow cooker. The sauce is so flavorful you’ll want something to soak it up, so I made a soft Parmesan polenta—creamy, rich, and an ideal base for the ribs.
Don’t be intimidated if you’ve never made polenta. It’s straightforward: stay nearby and stir regularly to prevent sticking. If it does cling to the bottom, finish cooking and transfer the good portion to a new container, leaving the stuck parts behind. Start the ribs in the morning and let them cook on low for about six hours in the slow cooker; they can be made a day ahead, which makes this a great option for dinner parties or potlucks. The polenta takes roughly 30 minutes to prepare and can be made just before serving.
- 4 lb country-style pork ribs
- Salt and freshly ground pepper
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 large garlic cloves, chopped
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 1 cup tomato purée
- 1 tsp dried oregano
- 4 medium red bell peppers, seeded and cut into 1/2-inch slices
- Pat the ribs dry and season with salt and pepper. Heat oil in a large skillet over medium heat. Brown as many ribs as fit in the pan without crowding, turning occasionally until evenly browned. Transfer them to the slow cooker.
- Brown the remaining ribs the same way. Add the onions and garlic to the skillet and cook about 5 minutes until softened. Stir in the wine and tomato paste, scraping up any browned bits, and simmer briefly. Add the tomato purée, oregano, and season to taste with salt and pepper.
- Remove from heat. Scatter the sliced peppers over the ribs in the slow cooker and pour the sauce over everything. Cover and cook on low for about 6 hours, until the meat is tender and falling from the bones. Discard any loose bones, skim off excess fat, and serve hot over polenta or mashed potatoes.
- Meaty country-style ribs are ideal for slow cooking: they become very tender and flavorful in the tomato and red pepper sauce. Serve with a creamy starch such as polenta and a bitter green like sautéed broccoli rabe for contrast.
- 1 cup fine-grain polenta
- 2 cups cold water
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese, plus more for sprinkling
- 1/2 tsp kosher salt
- Ground white pepper, to taste
- Combine polenta, water, stock, and cream in a large saucepan. Bring to a boil while stirring, then reduce heat to low and simmer until thickened, about 10–15 minutes, stirring frequently. Watch carefully so it doesn’t sputter or burn. Stir in butter and Parmesan. For a creamier texture, add a splash more stock or cream. Season with salt and white pepper, tasting and adjusting as needed.
- Keep warm on low until serving. Spoon into bowls and sprinkle with additional Parmesan. Garnish with chopped parsley if desired. This polenta also makes an excellent bed for roasted or braised meats.
- Yield: about 4 servings.