POLENTA WITH RIBBON RAGU

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POLENTA WITH RIBBON RAGU

Name: POLENTA WITH RIBBON RAGU
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 1 cup Cornmeal; 800 ml Water; 1 kg Pork Rib; 2 unit(s) Large Tomato; 3 unit(s) Garlic (tooth); 3 tablespoon Tomato extract; 1 unit(s) Leek; 2 tablespoon Olive oil; to taste Chives; to taste Chili Pepper; to taste Salt

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@delirec

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

4 servings

Pablo Fernandes

@culinariadeamador

Ingredients
Recipe

Cornmeal1 cup
Water800 ml
Pork Rib1 kg
Large Tomato2 unit(s)
Garlic (tooth)3 unit(s)
Tomato extract3 tablespoon
Leek1 unit(s)
Olive oil2 tablespoon
Chives to taste
Chili Pepper to taste
Salt to taste

Place the olive oil and chopped garlic in a pressure cooker and sauté.
After braised, put the tomato paste, the rib already seasoned with salt and pepperoni and refog.
Add the tomato, finely chopped leek and 100ml of water and place under pressure for approximately 35 minutes.
Once cooked, shred and remove the bones.
For the polenta, dilute the cornmeal in 700ml of water at room temperature, place in a pan and stir until cooked. Hit the salt to taste. If you want, you can add 50g of Parmesan which is very good.
The chives can be placed in the ribs ragout or on a plate and placed on top. It's up to you.

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POLENTA WITH RIBBON RAGU

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