Pork Ragout And Soft Polenta Recipe

Name: Pork Ragout And Soft Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; more as needed; Kosher salt; 1 cup yellow stone-ground cornmeal; 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling; 1-1/2 Tbs. unsalted butter; 2 Tbs. extra-virgin olive oil; 2 medium carrots, cut into small dice; 2 medium ribs celery, cut into small dice; 1 medium yellow onion, cut into small dice; Pinch of crushed red pepper flakes; 3 canned tomatoes, drained and cut into medium dice; 3 cloves garlic, finely chopped; 3 cups leftover shredded Slow-Roasted Pork Shoulder; 3 cups lower-salt chicken broth; Freshly ground black pepper; 2 Tbs. chopped fresh flat-leaf parsley

Servings: persons

2 cups whole milk; more as needed
Kosher salt
1 cup yellow stone-ground cornmeal
1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
1-1/2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
2 medium carrots, cut into small dice
2 medium ribs celery, cut into small dice
1 medium yellow onion, cut into small dice
Pinch of crushed red pepper flakes
3 canned tomatoes, drained and cut into medium dice
3 cloves garlic, finely chopped
3 cups leftover shredded Slow-Roasted Pork Shoulder
3 cups lower-salt chicken broth
Freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley

1
Combine the milk with 2 cups water in a medium heavy-duty saucepan and bring to a boil over medium-high heat (watch carefully to prevent a boilover). Add 1-1/2 tsp. salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Reduce the heat so that the polenta slowly bubbles and cook, uncovered, stirring frequently, until tender and no longer gritty, 20 to 40 minutes, depending on the cornmeal. If the polenta becomes too thick in the process, add milk, a little at a time, to maintain a soft consistency. When the polenta is done, stir in the Parmigiano and 1/2 Tbs. of the butter and season to taste with salt. Keep warm until serving. (The polenta will thicken as it sits. If necessary, add a splash of milk to thin it just before serving.)
2
Heat the oil in a 10-inch straight-sided saute pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 10 minutes. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper.
3
Spoon the polenta into shallow bowls and then spoon the ragout on the top. Sprinkle each portion with parsley and Parmigiano and serve.

1567

kcal

Calories

109

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 cups whole milk; more as needed, Kosher salt, 1 cup yellow stone-ground cornmeal, 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling, and more.

Yes, Pork Ragout And Soft 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.

Pork Ragout And Soft Polenta

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