Difficulty Medium
60 Min
Second course
4 Portions
1
Chop the carrot, onion and celery and tie together with herbs.
2
Fry the garlic, vegetables and herbs into olive oil. Add the spare ribs and brown on both sides.
3
Drizzle with wine and, once it has evaporated, add the tomato. Season with salt and pepper to taste. Turn down the flame and cook for 40 minutes.
4
Prick the sausage with a fork and blanch in water for 3 minutes. Drain with a skimmer and cut into chunks.
5
Add the sausage to the sauce. Cook for another 10-15 minutes, adding broth or water to keep the sauce from becoming too thick. Set aside and keep warm.
6
Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
7
Serve the stew with the polenta and garnish with a bay leaf.
