Italian Braised Pork With Polenta Recipe

Name: Italian Braised Pork With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (1 1/2-pound) boneless pork shoulder (Boston butt); 1/2 teaspoon kosher salt, divided; 3/4 teaspoon black pepper, divided; 2 cups vertically sliced onion; 1 cup sliced yellow bell pepper; 10 garlic cloves, minced; 2 (14.5-ounce) cans diced tomatoes, drained; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 tablespoon balsamic vinegar; 2 teaspoons Worcestershire sauce; 2 cups water; 1 cup 2% reduced-fat milk; 3/4 cup instant polenta; 1 tablespoon grated Parmesan cheese

Servings: persons

1 tablespoon olive oil
1 (1 1/2-pound) boneless pork shoulder (Boston butt)
1/2 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups vertically sliced onion
1 cup sliced yellow bell pepper
10 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups water
1 cup 2% reduced-fat milk
3/4 cup instant polenta
1 tablespoon grated Parmesan cheese

1
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 10 minutes, turning to brown all sides. Transfer pork to a slow cooker. Add onion, bell pepper, and garlic to pan; saute 5 minutes or until tender. Transfer mixture to slow cooker. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes; turn off heat. Shred pork with 2 forks.
2
Combine 2 cups water and milk in a saucepan over medium heat; bring to a boil. Reduce heat to low; add polenta, stirring with a whisk. Cook 4 minutes, stirring frequently. Remove from heat; stir in cheese and remaining 1/4 teaspoon pepper. Serve pork over polenta in shallow bowls.
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607

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 (1 1/2-pound) boneless pork shoulder (Boston butt), 1/2 teaspoon kosher salt, divided, 3/4 teaspoon black pepper, divided, and more.

Yes, Italian Braised Pork With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Braised Pork With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions