Polenta alla Caggiano

Polenta is the “spaghetti” of Northern Italy. It is normally served with a sauce of meat, fish or vegetables.


1-2 jars of Frankie’s Gravy with Fennel Sauce
2 lbs. small spare ribs

Cooking Instructions:

Sauté spareribs in a large pot until brown and sticky. Pour off all but three tablespoons of fat; add Frankie’s Gravy with Fennel and let simmer for 1-1/2 hours

To Make Polenta:

1 lb. polenta (yellow corn meal)
2 quarts water
1 teaspoon salt

Cooking Instructions for Polenta:

About 30 minutes before sauce is done, dampen polenta with cold water so it won’t lump when added to boiling water. Pour the cornmeal into the boiling water while constantly stirring. Cook over low heat until the consistency of the polenta is very thick, about 20 minutes. Pour polenta onto heated platter and ladle sauce over the top.


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Food Service Packaging Available