Name: Polenta alla Spianatora (Polenta on the table)
Yield: Serves 6–8
Cuisine: Italian
Ingredients: freshly grated Parmesan or pecorino; 20 g salt; 10 tbsp olive oil; 1.2 kg pork (not too lean); salt; 600 g polenta flour (or instant polenta); 4 garlic cloves, finely chopped; 1 kg mixed red and yellow peppers; 6 tbsp white wine vinegar; 2 red chillies, or more; 100 ml white wine; 2 tbsp tomato purée

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Steaming polenta is poured on to the middle of the spianatora (special round wooden table), a ragù goes into the middle and everyone tucks in. You will find the same custom in Marche, Basilicata, and in the north of Italy, where the polenta is typically eaten with a stew rather than a ragù. Invite some friends round in autumn and winter to share a spianatora. You can use other types of meat if you like.