Italian Pork Chili with Polenta Recipe

Name: Italian Pork Chili with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 tablespoons EVOO; 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami; 4 ounces pancetta, finely diced; 1 pound ground pork; 2 tablespoons chopped fresh thyme; 1 teaspoon fennel seeds; 3 to 4 cloves garlic, finely chopped; 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped; 1 medium onion, finely chopped; 1 sprig fresh oregano, finely chopped; 1/4 cup tomato paste; 1/2 cup dry red wine; 4 to 5 cups chicken stock; 1 cup whole milk; 1 cup quick-cooking polenta; 2 tablespoons butter; 1 cup grated pecorino, plus more for serving; Salt and freshly ground black pepper; Chopped fresh flat-leaf parsley, for garnish

Servings: persons

1 large red bell pepper
2 tablespoons EVOO
8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami
4 ounces pancetta, finely diced
1 pound ground pork
2 tablespoons chopped fresh thyme
1 teaspoon fennel seeds
3 to 4 cloves garlic, finely chopped
1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped
1 medium onion, finely chopped
1 sprig fresh oregano, finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4 to 5 cups chicken stock
1 cup whole milk
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated pecorino, plus more for serving
Salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish

1
Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened.
2
Transfer to a bowl, cover and let cool.
3
Peel, seed and chop the pepper.
4
Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat.
5
Add the sausage and pancetta and cook until well browned.
6
Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes.
7
Stir in the tomato paste and cook for 1 minute.
8
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
9
Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine.
10
Bring 2 cups chicken stock and the milk to a low boil in a saucepan.
11
Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes.
12
Remove from the heat.
13
Add the butter and then the cheese, stirring until melted.
14
Season with salt and pepper.
15
Ladle the polenta into shallow bowls and hollow out the center.
16
Fill with the chili and top with more cheese.
17
Garnish with parsley.
18
Cook's Note: The chili can be covered and refrigerated for a make-ahead meal.
19
Reheat over medium heat, and prepare the polenta before serving.

700

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: 1 large red bell pepper, 2 tablespoons EVOO, 8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami, 4 ounces pancetta, finely diced, and more.

Yes, Italian Pork Chili with Polenta falls under the Soups & Stews 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 Pork Chili with Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions