Pork Ragout and Soft Polenta

This recipe is comfort on a plate; it's reason enough to make the slow-roasted pork in the first place.



by 3  people


add your rating
add a comment
Servings: 4
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    whole milk; more as needed
  • see savings
    On Sale
     
    Kosher salt
  • see savings
    On Sale
    1   cup 
    stone-ground cornmeal
  • see savings
    On Sale
    1/4  cup 
    freshly grated Parmigiano-Reggiano; more for sprinkling
  • see savings
    On Sale
    1 1/2  tablespoons 
    unsalted butter
  • see savings
    On Sale
    2   tablespoons 
    extra-virgin olive oil
  • see savings
    On Sale
    2   
    medium carrots, cut into small dice
  • see savings
    On Sale
    2   
    medium ribs celery, cut into small dice
  • see savings
    On Sale
    1   
    medium yellow onion, cut into small dice
  • see savings
    On Sale
     
    Pinch of crushed red pepper flakes
  • see savings
    On Sale
    3   
    canned tomatoes, drained and cut into medium dice
  • see savings
    On Sale
    3   
    cloves garlic, finely chopped
  • see savings
    On Sale
    3   cups 
    leftover shredded Slow-Roasted Pork Shoulder
  • see savings
    On Sale
     cup 
    lower-salt chicken broth
  • see savings
    On Sale
     
    Freshly ground black pepper
  • see savings
    On Sale
    2   tablespoons 
    chopped fresh flat-leaf parsley
Slow-Roasted Pork Shoulder:
  • see savings
    On Sale
     
    Kosher salt and freshly ground black pepper
  • see savings
    On Sale
    1  6 3/4 - 7  pound 
    boneless pork shoulder roast
  • see savings
    On Sale
    1   
    large yellow onion, cut into 1/2-inch-thick rings
  • see savings
    On Sale
    3   
    medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
  • see savings
    On Sale
    10   
    cloves garlic, peeled
  • see savings
    On Sale
    1   cup 
    dry white wine

Directions
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 teaspoons 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 tablespoons 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 tablespoon butter. Season to taste with salt and pepper.
3.
Spoon the polenta into shallow bowls and then spoon the ragout on the top and to one side, with the broth pooling around the polenta. (Make sure each portion gets a fair share of broth.) Sprinkle each portion with parsley and Parmigiano and serve immediately.
Slow-Roasted Pork Shoulder:

1.
Combine 2 tablespoons salt and 2 teaspoon pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.
2.
Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
3.
Position a rack in the center of the oven and heat the oven to 300 degrees F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
4.
Remove the roast from the oven and raise the oven temperature to 375 degrees F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn't be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
Add Your Review
Related Recipe
Pork and Potato Hash with Poached Eggs and Avocado
Pork and Potato Hash with Poached Eggs and Avocado

For a finishing touch, sprinkle this hash with cilantro and piment d'Espelette.

 Articles
Love Pizza and Gluten-Free? Try this Amazing Polenta Tart!
...-tuning, so gathering a repertoire of gluten-free crowd pleasers is a great idea! This Polenta Tart... state! There are two components to this recipe: the polenta crust and the toppings. You can easily make... the polenta ahead of time, pour it into the final vessel and let it set in the fridge to eagerly await its... read more...
Pork Chops with Red Cabbage -- The Perfect Winter-Warming Meal
...-toned juices -- what I really want to eat is warm, satisfying comfort food. When I saw this pork chop recipe, I... of melt-in-your-mouth pork. It's a hot meal but with the lively tang of red wine vinegar. The only catch... simultaneously pan frying the pork chops in another. I only slightly modified the ingredient list, starting... read more...
Easy Thai Pork Salad: 7 Days of Luscious Laab
... with this Thai Ground Pork Salad. This recipe's bright flavors take me right back to the family owned, street... accompaniment to pork in Vietnamese and Thai cuisines, whose namesake is derived from their ear-like appearance..., slice them and add to the pork mixture.) But why stop there? I decided to come up with a week's worth... read more...
how tos

shop our favorite products