If you've never had Polenta, it's delicious and well worth trying. Lots of ways to serve, once it's made, and is probably more popular than pasta in Italy. Directions: In a saucepan, bring at least double the water/liquid to 1 cup cornmeal (I use yellow) to a boil, add salt and pepper, and stir constantly until the Polenta is smooth to the taste, not grainy. If the mix gets too thick before reaching the smooth stage, add more liquid. Polenta is very forgiving. Cover the bottom of an 8"x8" pan with cling wrap and pour in the Polenta, cover with another layer of cling wrap and put it in the refrigerator for about six hours, or overnight, to firm up. Then, you can cut it into any shape and bake or fry it for a really great addition to any meal.
Making sure the ribs are patted dry, then sear in a hot skillet on all sides; remove to roasting pan. Add 1/4 cup red wine to deglaze the small bits from bottom of skillet; add 2 cups water/Chicken stock and the following ingredients: 1/2 cup canned cranberries, 3 Tablespoon Sourghum molasses, 1/4 cup tomato paste, salt and pepper to taste, 1/2 teaspoon each Chervil leaves, marjoram leaves, oregano leaves, and 1/4 teaspoon ground fennel. Stir till blended and hot, pour over country style ribs, cover, and bake in solar oven for 75 minutes. Conventional oven - 5500 BTUs; solar energy - FREE!
While ribs are cooking, cut Polenta into rectangles or squares (it's your choice, really). In medium skillet, heat 2 Tablespoons olive oil till shimmering, fry Polenta shapes until golden brown on each side. Place on serving plate, add ribs on top, and serve with a side of garden-fresh Summer Squash!
