Pork Ragout and Soft Polenta

Pork Ragout and Soft Polenta
Photo by Scott Phillips


  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt
  • 1 medium yellow onion, cut into small dice
  • 2 cups whole milk; more as needed
  • 3 canned tomatoes, drained and cut into medium dice
  • 2 Tbs. extra-virgin olive oil
  • 2 medium ribs celery, cut into small dice
  • + 9 more ingredients
    • 3 cloves garlic, finely chopped
    • Pinch of crushed red pepper flakes
    • 2 medium carrots, cut into small dice
    • 1 cup yellow stone-ground cornmeal
    • 1-½ Tbs. unsalted butter
    • Freshly ground black pepper
    • 3 cups lower-salt chicken broth
    • 3 cups leftover shredded Slow-Roasted Pork Shoulder
    • ¼ cup freshly grated Parmigiano-Reggiano; more for sprinkling

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 h...

View full recipe at Fine Cooking


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