Polenta di Molise con Spuntature
Molise (mountains and interior)
Molise's winter polenta service: coarsely-milled yellow polenta cooked for 60-90 minutes in the traditional paiolo (copper pot), served on a wooden board (the 'spianatora') and topped with a slow-braised tomato sauce of pork spare rib tips (spuntature) — the short, cartilage-rich rib ends that cook long in tomato, onion, wine, and lard until collapse-tender and the braising liquid is concentrated and glossy. The polenta is poured directly onto the board and the meat and sauce ladled over — no plates, communal eating.