Polenta With Spuntature

Preparation:

Preparation: Let's start with the polenta. Put the water and the coarse salt in a copper pot, bring the water to the boil, pour in the flour very slowly. With a wooden spoon mix clockwise, if the polenta thickens too much add hot water. Cook for about an hour. The polenta will be cooked when it detaches easily from the sides of the pot. Now the seasoning. Brown the garlic in the oil, add the offal cut into small pieces, add the celery and after a few minutes add the wine and let it evaporate. Season with salt, pepper and chilli according to your taste, add a glass of water and cook over low heat until the water has evaporated, then add the tomato puree and cook for another half hour. Spread the hot polenta on a wooden pastry board, widening it so that it is about 1 cm thick, season with the prepared sauce and sprinkle with a handful of pecorino.