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1
In a large, resealable plastic bag, combine the wine, rosemary, sage, red onion, celery, carrot, bay leaves, peppercorns, juniper berries and cloves.
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2
Add the pork and seal the bag, pressing out the air.
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3
Refrigerate for at least 6 hours or overnight.
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4
Rinse off the pork and discard the marinade.
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5
In a medium enameled cast-iron casserole, cover the pork cubes with 2 inches of water and bring to a boil.
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6
Simmer for 10 minutes, then drain.
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7
Pat the pork dry.
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8
Wipe out the casserole, add the olive oil and heat until shimmering.
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9
Add the pork cubes, celery, carrot, red onion and garlic and cook over moderate heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes.
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10
Add the sage and rosemary, season with salt and a pinch of crushed red pepper and cook for 1 minute.
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11
Add the wine and simmer over moderate heat until it's nearly evaporated, about 10 minutes.
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12
Stir in the tomato paste.
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13
Add the chicken stock and spice bundle and bring to a boil.
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14
Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 1 hour and 45 minutes.
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15
Meanwhile, bring the 8 cups of water to a boil in a large saucepan.
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16
Whisk in the polenta in a thin stream.
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17
Cook the polenta over low heat, whisking constantly, until it begins to thicken, about 5 minutes.
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18
Continue cooking over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 30 minutes.
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19
Stir in the butter and season the polenta with salt.
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20
Skim the fat from the stew and discard the spice bundle.
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21
Stir in the parsley and season with salt.
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22
Spoon the polenta into 6 shallow bowls, spoon the pork stew on top and serve piping hot.
