Rustic Polenta with Pork Ribs and Chorizo
Hearty coarse polenta slow-cooked alongside golden pork ribs and smoky chorizo slices. This one-pot comfort dish brings bold, warming flavours to the table with minimal fuss. Perfect for a satisfying family dinner any night of the week.
🛒 Ingredients
5 servings
- 400 g coarse polenta (whole grain)
- 1 L water
- 1 teaspoon salt
- 1 bay leaf
- 2 sprigs fresh rosemary
- 1 kg pork ribs
- 300 g semi-dry chorizo, sliced
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 onion, finely sliced
- 2 garlic cloves, minced
- 3 tomatoes, peeled, deseeded and chopped
- ½ bunch flat-leaf parsley, chopped
- 200 g kale leaves, torn
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Directions
- 1
Soak the coarse polenta in cold water for 20 minutes, then transfer with its soaking water to a large pot. Add salt, bay leaf and rosemary. Bring to a boil stirring frequently, then reduce heat and simmer.
- 2
Season the pork ribs with lemon juice, salt and pepper. Heat olive oil in a large pan over high heat and sear the ribs on all sides until well browned. Add the chorizo slices and fry for a further 2 minutes.
- 3
Transfer the ribs and chorizo to the polenta pot. Add onion, garlic and chopped tomatoes. Stir gently, cover and simmer over low heat for 35–40 minutes, stirring occasionally.
- 4
In the last 5 minutes, stir in the torn kale and chopped parsley. Cook until the kale is tender but still has a slight bite.
- 5
Taste and adjust seasoning, remove the bay leaf and rosemary sprigs, and serve hot straight from the pot.
💡 Chef's Tip
For extra creaminess, finish with a knob of butter and a handful of grated Parmesan. Marinate the ribs overnight in lemon, garlic and rosemary for deeper flavour.
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