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  • 500 g of cornmeal
  • salt


  • 12 pork ribs
  • 500 g of wild mushrooms
  • 500 g of tomato puree
  • 2 cloves of garlic
  • 1 glass of dry white wine
  • 8 tablespoons of extra virgin olive oil
  • salt
  • pepper




Prepare a normal cornmeal mush. Place a peeled garlic clove in a saucepan with a little oil; let it flavour, then add the sliced mushrooms. Add salt and let them lose excess water for 10-15 minutes. In a pan, put the remaining clove of garlic and remaining oil, let it fry and add the ribs broken in two. Leave to brown, sprinkle with wine and, when it has evaporated, add the tomato puree and mushrooms. Add salt and pepper and finish cooking. Turn out the polenta, cover with the sauce and serve.


Cornmeal mush with pork ribs and mushrooms is typical of the Terni area, but it is eaten all over Umbria. In the past, only wild mushrooms were used.



Courtesy of Calzetti – Mariucci Editore