Pork Ragout and Soft Polenta

Ingredients

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

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