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Polenta - Alice Kuhar's Recipes

(From Favorite Recipes from Catholic Universe Bulletin)
1 head Savoy cabbage, coarsely chopped
1 lb. Small spareribs or pork neck bones
1 can (28 oz.) crushed tomatoes
1 can water
1 large potato, peeled and cubed
1 or 2 cloves garlic, chopped
Salad Oil
Polenta Ingredients:
2 quarts boiling water
3 teaspoons salt
4 cups corn meal
Best when made early in the day and allowed to stand to blend flavors.

To prepare polenta: Add salt to water in a heavy pan and bring to a boil. Add corn meal in a thin stream while stirring with a wooden spoon in one direction to prevent lumps. Boil and stir until thickened and draws away from the sides of the pan. Pour into a buttered loaf pan and cool.

Brown ribs or neck bones and garlic in oil being careful not to burn garlic. Drain fat. Add tomatoes and water to meat and bring to a boil. Put in cabbage and cubed potato. Season with salt and pepper to taste. Simmer about 2 to 3 hours.

Remove polenta from pan and slice. Place a slice of polenta on plate and top each serving of polenta with hot tomato, meat and cabbage mixture.

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