POLENTA AL FORNO WITH PORK RIB RAGU

Not PG tested

Think of this baked polenta (forno means oven) as a rustic lasagna, sandwiched with a layer of cheese and topped with a rich meat sauce.

2 tablespoons extra-virgin olive oil

1 rack (3 pounds) meaty pork spare ribs, cut into individual ribs

Fine salt

Freshly ground black pepper

1 medium carrot, finely chopped

1 medium onion, finely chopped

1 rib celery, finely chopped

1 clove garlic, lightly crushed

½ cup dry red wine

1 can (28 ounces) tomatoes, passed through a food mill to remove seeds; or 1 can (28 ounces) tomato puree

1 bay leaf

1 batch basic polenta, see recipe

1 tablespoon softened butter

4 ounces Asiago fresco or Fontina, shredded

2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving

In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat. Season the ribs with salt and pepper. Add as many ribs as will fit into the pot without crowding. Brown the ribs, about 4 minutes. Using tongs, turn them and brown the other side, 3 to 4 minutes longer. Transfer to a plate; repeat with the remaining ribs.

Add the carrot, onion, celery and garlic to the pot; stir to coat. Reduce the heat to medium-low and cook until the vegetables are softened, about 7 minutes. Remove the garlic. Raise the heat to medium-high and pour in the wine. Simmer, 1 minute. Add the tomatoes and bay leaf. Return the ribs to the pot, along with any juices from the plate. Bring to a boil, then lower the heat to maintain a low simmer. Cover the pot and braise, stirring from time to time, until the meat is tender, about 2 hours. Taste and add more salt and pepper, if needed. Uncover and cook until the sauce has thickened, about 30 minutes more.

While the sauce is braising, cook the polenta according to the basic polenta recipe.

Heat the oven to 400 degrees. Lightly butter a round or rectangular ovenproof baking dish large enough to hold the polenta. Spread half the polenta into the dish and sprinkle the shredded cheese

over it. Pour the remaining polenta on top and spread it evenly over the cheese. Sprinkle the Parmigiano cheese on top. Bake, uncovered, until the polenta is firm and bubbly, 20 to 30 minutes. (If you would like to brown the top more, briefly place the baking dish under the broiler.)

To serve, cut the polenta into wedges or squares and place in shallow rimmed bowls. Spoon some ragu over each portion and top with a couple of ribs and a sprinkle of Parmigiano cheese.

Makes 6 to 8 servings.