Pork Ragout and Soft Polenta

Photo by Scott Phillips
Ingredients
- ¼ cup freshly grated Parmigiano-Reggiano; more for sprinkling
- 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
- + 9 more ingredients
-
- 2 medium ribs celery, cut into small dice
- Freshly ground black pepper
- 3 cups lower-salt chicken broth
- 3 cups leftover shredded Slow-Roasted Pork Shoulder
- 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
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...
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