This is one of those recipes that I’ve been waiting to do for months. I’d heard about Polenta on the table and swiftly wrote it down in my already huge “to eat” list. Polenta on the table is an Italian dish where soft polenta and ragu or stew is served on a Spianatora (wooden table) with everyone dispensing with plates and instead digging in with a fork. I loved the idea instantly, the thought of this very communal way of eating and I queried everyone Italian that I knew who in turn queried other Italian people that they knew about where to purchase a Spianatora. The answers came back that there wasn’t anywhere here to buy one here but that they could purchase one from Italy for me or get a friend to send one. I didn’t want to trouble others for that and when one woman suggested using a big thick chopping board as a replacement I finally had my Spianatora of sorts.
It’s incredibly easy, much easier than you would think and of course the biggest bonus is less dishes to wash up (always good in my book). And of course you could use any other meat aside from pork or you could substitute the quantity of meat with mushrooms or other vegetables to make a vegetarian version.
Usually the best weather for this is Autumn or Winter as it’s a deliciously warming dish but I mentioned it to my friend M a few months ago and she was enthusiastic. So I invited her and her boys who I knew would love this way of eating over. Need I point out how fun it is for kids to eat this way, they’ll think they’ve died and gone to heaven, although with 2 hungry and rambunctious boys, we needed to put down some place mats to ensure that our dining table didn’t get ruined with trails of polenta and ragu (although we resorted to giving them small plates in the end). We told them that if anyone broke the “retaining wall” of polenta before the centre and bottom polenta was scooped out then the game was lost. This ensured that the boys didn’t do what boys love to do and that seems to be destroying or smashing up things (which in turn saved my dining table).
Inti, with his ragu streaked right cheek enjoying himself
Polenta on the table
An original recipe by Not Quite Nigella
Serves 4
For the polenta
- 350g instant polenta
- 1 tablespoon salt
- 3 tablespoon butter
- 2 litres water
For the ragu
- 1 kg pork (not too lean) cut into small pieces
- 1 onion chopped
- 3 cloves of garlic, sliced
- 100ml white wine
- 1/2 cup tomato paste
- 400g mushrooms, sliced
- 400g tin diced tomatoes
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- oil for frying
- 6-7 basil leaves, torn
You will also need a Spianatora or a large wooden chopping board (not one that you cut raw meat on)
1. In a large pot or saucepan, cook the onion until becoming translucent, then brown the pork pieces in oil on high heat. If they release too much water, drain and reserve the liquid from the pot and then continue to brown. Add mushrooms, garlic, white wine and tomato paste in and cook for 15 minutes.
The pork ragu
2. Then add the tin of diced tomatoes, white wine vinegar and sugar and cook for 45 minutes until pork is very tender and soft. Add basil leaves in at the last minute.
Polenta poured on the Spianatora (ahem chopping board)
3. If you’re using regular polenta it will take up to 30 minutes stirring and cooking. However I used instant polenta which only take 5-6 minutes which means that I can start the polenta when the ragu is ready. When the ragu is ready, boil the water in a medium to large pot and add salt. Stir in polenta with a flat bottomed wooden soon (to help ensure that the polenta doesn’t stick to the bottom). Stir in butter once it thickens up (about 3 minutes into cooking it) and keep stirring it so that it doesn’t stick.
Shaping the polenta with the base of a ladle
4. Have your clean chopping board or spianatora ready and scoop the polenta onto the chopping board ensuring that you don’t go too close to the edge. Using the base of a ladle press down on the centre and build a higher wall of polenta around the outside of the circle. Ladle the ragu into the centre and give everyone a fork to dig in!
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38 Comments | Add your own
oh yum!!! i’ll be trying this, doing the ragu in my slowcooker in winter sometime…
Perfect weather today in Sydney for this-its so cold compared to what we’ve had. I’ve got the ingredients to make this at home except I’ll buy the polenta. Thanks so much =)
mmm I love polenta! It’s like a healthy carbo filler! You should try it baked with cheese on top. mmm *cheesy heaven*!
Mmmmm, I love polenta. Such good comfort food.
I think polenta looks like grits to me. I am a southern US girl and grits is corn meal. Polenta uses the same type of corn meal. However my family would not eat it with out gravy .
delish! and good idea re the game & the side-plates.
(i’m imagining overflowing ragu volcanoes and hoping you didn’t have a tablecloth incident!)
what a gorgeous idea. would be great for a dinner party!
I’ve never heard of serving polenta this way – but sounds like fun – I had some nice visions of the sort of tunnels and canals small (and large) boys would enjoy making in this structure
This looks AMAZING. For some reason, my husband claims not to like polenta. Maybe this one will change his mind!
That looks so comforting…like a big snuggly doona
This would be fab in autumn!
My keen detective skills have deduced that you did this at Halloween! I can see the bats on the wall …
Looks yummy. Not sure my tomato-phobic younger one would get into this but would work for me! What do you mean I have to share? Bah humbug.
That’s really cool…speaking of interesting ways to eat…have you ever had a banana leaf meal? south indian food served on a banana leaf as a plate and you use your hands to eat…delicious!
Good god this looks right up my alley!
I do not love polenta, but this dish looks so yummie, so I will try it!!
If only I knew of this back in my student days! Would have come in handy!
Love polenta, and this looks good..
Hi tara-Great idea to do it in a slow cooker! I should get one for Winter
Hi Aubrey-I know, this sudden cold change had me almost reaching for the heater. Such a change! Great stuff
Hi Teresa-Oh yes it’s very good with cheese on top, in fact most ways it’s pretty good. I once had polenta chips at Icebergs, they weren’t so good so that’s the exception!
Hi Ericka-It is indeed and much quicker than making mash too!
Hi Julia-I’ve yet to try grits as they aren’t available here. I have heard of cheese grits though. This recipe has plenty of gravy!
Hi shez-our place isn’t quite kidproofed enough so we find ourselves having to think of these things
Hi Helen-Yes a dinner party where everyone is very comfortable with sharing though!
Hi Johanna-Now that would be so much fun with lots of tunnels!
Hi Sara-Perhaps if you pitch it to him like a construction game he might change his mind?
Hi Karen-Hehe yes! It’s so filling in a comforting way, like a doona or a hug
Hi SydneyGal-Haha very keen observational skills indeed but you know I loved my bats so much that I’ve kept them up permanently. It’s vampire chic!
You could always build yourself a separate polenta structure
Hi Alexandra-I have and they’re so much fun although I haven’t done the one where you eat with your hands-yet!
Hi Cappucino-Hehe that’s great to hear!
Hi Sophie-You could try it with mashed potato if you wanted?
Hi Paula-Yes indeed, it’s an inexpensive way to feed a lot of people if you make a vegetarian version and not have to do the dishes afterwards!
i never learn.
why oh WHY do i come over and look at your blog on an empty stomach?
it is COMPLETE and utter torture.
My 3 boys would definitely dig channels and tunnels and make a terrible mess! I’d have to serve individual plates to them, which would be less spectacular, but would taste just as good.
Which cut of pork did you use please?
Lorraine, is there a place on that table for me? I would love to dive in such a delicious dish!
I love polenta (Italian blood in my veins) but have never tried it this way.
polenta–the perfect juice soaker-upper.
This looks really good! I never knew polenta could be eaten this way! It’s so cool how it holds the ’sauce’. Definitely something to try. I love polenta so I bet I’m capable of eating it all myself. Haha. Don’t you think it’s so handy how it can be subbed for mash when you’re out of potatoes? And it’s a lot faster too.
x
What a creative way to serve a meal! Looks delicious too, Lorraine
This looks amazing!!! Yum!!!
cool! i love making things where when you serve them people go ‘ooh’
hmm hearty.
I have never cooked Polenta.. I have used other kind of corn stuff…like flours. I have seeing this around .. should give it a try.
Mamma Mia, it looks marvellous and I’m glad to see you finally made it
Polenta is wonderful.
We have this dish in our family often in winter – but we do the ragu with a twist…rabbit meat. Don’t knock it till you’ve tried it!
Hi the projectivist-Hehe I’m so sorry!
But it’s unashamed food porn here 
Hi arista-Yes they’d really enjoy it I think! I think I cut up some forequarter chops?
Hi Patricia-For you, of course!
It’s so nice this way especially if it’s cold.
Hi grace-yes it really soaks it up nicely! and Soaker upper is the technical term for it no?
Hi Su-yin-I felt like I could eat the whole thing too, it was so nice! Yep agree, it’s so convenient, no boiling or mashing, just a bit of stirring and it’s done
Hi Kathy-Thanks so much! Anything to add a bit of entertainment
Hi Cakelaw-Thankyou very much!
Hi reddoorred-This will definitely get the oooh feeling, believe me
Hi Soma-It’s a really nice alternative to mash and I really love using polenta
Hi Teena-Thanks for all of your help with the spianatora questions!
Hi Mez-Now that’s a true Autumnal/Winter dish. Sounds fantastic!
I feel all warm and fuzzy inside just looking at your photos! It definitely gets the forks at the ready.
Love this. Talk about warm, hearty and easy clean up!
There are no words for how good this dish looks. I have such a craving for it right now!
Hi Maria-Aww thankyou so much!
Hi The Duo Dishes-Yes you couldn’t ask for much more than that!
Hi Sandie-Thankyou very much! It always makes me hungry too
Made this for dinner last night and it was amazing!
Was SO filling – I made half the amount for two of us and we only got half way through. Yum – Thanks!
Hi Sarah-Oh fantastic, so glad that you like it
It is filling but I found myself guzzling this down. You’re welcome! 
This looks beautiful. It takes me back to my recent trip to Italy. We were staying in Tuscany at a B&B and for the antipasti Patricia the host served us a spinach polentine with wild boar ragu. She cut the green polenta circle into wedges and then placed the ragu on top of it. I will defnitely be trying this.
Hi Sharnee-What an amazing memory! It sounds lovely and what a terat to have wild boar (I had wild boar ribs once in Finland and they were incredible!). I like the sounds of cutting it too, great idea!
OK, just had to say this was so good I made it again on the weekend for my Mum. Ultimate cool weather comfort food. Love!
Hi Sarah-Oh that’s fantastic! I’m so pleased that you liked it and yes the best warming comfort food there is
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