Polenta and Pork Ragù
Savory pork with creamy polenta that absorbs the juices of the meat is pure comfort food. Enjoy a warm bowl and a glass of Chianti in front of a roaring fire with friends.
Serves 6 to 8 as a main course
Ingredients
- 3 lb. skinless, boneless pork shoulder, cut into 3 pieces
- 1 tbsp. plus 1½ tsp. kosher salt
- 2½ tsp. freshly ground pepper
- 1 tbsp. extra-virgin olive oil
- 3 large shallots, finely diced
- 8 cloves garlic, minced
- 1 tbsp. tomato paste
- ½ c. Chianti wine
- One 28-oz. can whole peeled tomatoes, preferably Mutti
- Leaves of 6 sprigs fresh thyme
- 2 bay leaves
- 1½ c. stoneground yellow cornmeal
- 4 tbsp. unsalted butter
- ½ c. grated Parmigiano Reggiano, plus more for garnish
Print Recipe
Instructions:
- Season the pork with 2 teaspoons salt and 1 teaspoon pepper. Heat the oil in a large heavy pot over medium heat. Cook the pork, turning often, until it is evenly browned, 10 to 12 minutes. Once browned, transfer it to a platter and pour off the pan drippings.
- Add the shallots and garlic to the pot and cook, stirring occasionally, until tender, 2 to 5 minutes. Add the tomato paste and cook for 5 minutes.
- Add the wine and cook, scraping up any browned bits, until it is reduced by half, about 5 minutes. Add the tomatoes, thyme, and bay leaves. Break the tomatoes with a wooden spoon. Stir in 2 cups water and return the pork with any accumulated juices to the pot. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the liquid to a boil, then reduce the heat to simmer on medium-low. Partially cover the pot and cook until the pork is tender, about 3 hours. Shred the pork in the pot.
- In another large pot, bring 6 cups water and 1 teaspoon salt to a boil over high heat. Whisking constantly, add the cornmeal in a thin stream. Reduce the heat to medium-low. Cook the cornmeal, whisking often, until it is creamy, about 25 minutes. Add the butter and the Parmigiano and whisk until melted. Season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Spoon the polenta into bowls and top with pork ragù and Parmigiano.
