Recipe of the Month: Costicine in Brodo di Polenta

Pork cooked with polenta has been a common meal in Carnian homes for centuries. This recipe may also be prepared with pork chops.

2-1/2 pounds pork ribs
3 tablespoons olive oil
1 cup dry white wine
2 tablespoons chopped fresh rosemary
2 garlic cloves, minced
3 cups water
3/4 cup coarsely ground cornmeal
1 teaspoon salt
• • •
Freshly ground black pepper

1. Slice the pork into individual ribs. Sprinkle with salt and black pepper.
2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ribs. Cook for 20 minutes, turning to brown all sides.
3. Add the white wine, rosemary, and garlic. Reduce heat to medium-low and simmer for 5 minutes.
4. Add 3 cups water. Stir in the cornmeal and salt. Bring to a boil over high heat. Reduce heat to medium-low. Cook, covered, until the polenta is soft, about 25 minutes, stirring occasionally. Sprinkle with freshly ground black pepper.

Serves 4.