Pork Ragout with Soft Polenta

By á-168951

Ingredients

• Serves 4
• 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 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
• 3 cups chicken broth
• Freshly ground black pepper
• 2 Tbs chopped fresh flat-leaf parsley

Preparation

Step 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. Reduced 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.)

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, another minute. Add the port 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.

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.