11Sausage, Ribs & Beans over Parmesan Polenta

Sausage, Ribs & Beans over Parmesan Polenta

Serving Size: 6
Cook Time: 2 hours, 30 minutes
Measurements: Imperial (US)

This is a great comfort dish for cool nights and pairs beautifully with our Pinot Noir! The sausage, ribs and beans are braised in a rich tomato based sauce until moist and fork tender. I serve this in large bowls over a bed of creamy, parmesan polenta.

Ingredients:

  • 1 28 oz can diced tomatoes in tomato juice
  • 2 large carrots, diced
  • 1 large red onion, diced
  • 4 cloves of garlic, minced
  • 6 fresh sage leaves, minced
  • 6 links of Mild or Sweet Italian Pork Sausage
  • 3 lbs Pork Baby Back Ribs – cut into individual ribs
  • 2 15 oz cans Red Kidney Beans, drained and rinsed
  • 1 15 oz can Cannellini Beans, drained and rinsed
  • 1/2 cup Pinot Noir
  • 3 cups water
  • 2 tsps salt
  • 1 tsp pepper
  • 2 tbsps olive oil
  • 1 tbsp tomato paste

Directions:

  1. Heat olive oil in a large soup pot or dutch oven over medium heat. Add sausages and cook until brown on both sides, about 3-4 minutes per side. Remove sausages from the pot and set aside. Add ribs to the pot and cook until brown on both sides, about 4-5 minutes per side. Remove ribs and set aside with the sausages.
  2. Deglaze the pot by adding the Pinot Noir and then stir with a wooden spoon, scraping up any browned bits in the bottom of the pot. Add the onion, carrot, and sage to the pot and continue to cook over medium heat until the onions begin to soften, about 5 minutes. Add the minced garlic and continue cooking until the garlic is fragrant but not brown, about 1-2 minutes more.
  3. Add the chopped tomatoes and the juices from the can to the pot.  Add 1 tbs tomato paste and stir to combine.
  4. Add the water, salt and pepper. Add the ribs, sausage, and any juices that have collected from the meat back to the pot. Stir to combine. Bring to a boil and then reduce the heat to low and simmer covered for 1 hour.
  5. After 1 hour of cooking, add the drained and rinsed beans to the pot, stir and bring the pot back to a simmer. Continue to simmer partially covered for another hour until the ribs are fork tender and the meat is nearly falling off the bone.  The longer you cook this the more tender the ribs will get.  After 2 hours total cooking time, cover the pot and keep at a low simmer until ready to serve.
  6. While the ribs, sausage and beans are simmering away prepare the polenta (see recipe below.)
  7. To serve, put the polenta in the bottom of a large bowl, top with the ribs and sausage, then top generously with the beans and sauce.

Parmesan Polenta

– 4 cups water
– 1 cup yellow cornmeal
– 1/2 cup grated Parmesan cheese
– 4 tbs salted butter
– 1 1/2 tsp salt

In a medium sized pot bring the water and salt to a boil. Reduce heat to low and slowly whisk in the corn meal. Stir frequently until the polenta begins to thicken. Cover and continue cooking over low heat, stirring every 5 minutes or so, until the polenta is soft and smooth – about 20 – 30 minutes.  If the polenta becomes too thick, you can add more water to reach your desired consistency.  Finish by stirring in the cheese and butter until melted.

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