Pork with Onions & Prunes over Polenta

Ingredients

• 4 cups water
• 1-½ Tbs. butter
• 1 tsp. sugar
• 12 small white onions, an X cut in the root end, blanched, drained, and peeled
• ¼ cup water
• 1-½ lb. pork shoulder or butt, fat trimmed, cut into ¾-inch cubes
• 2 medium carrots, peeled, halved lengthwise, and sliced ½-inch thick
• + 17 more ingredients
• • Chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil
  • Pinch dried rosemary, crumbled
  • Pinch dried thyme, crumbled
  • 1 cup finely chopped onion
  • 1 Tbs. Dijon-style mustard
  • 1-½ cups dry white wine
  • 3 cloves garlic
  • 1-¾ cups homemade or low-salt canned chicken stock
  • 8 large dried pitted prunes, soaked in hot water to soften
  • 1 cup medium-coarse polenta, preferably organic stone-ground
  • 1 Tbs. red-wine vinegar
  • 1 bay leaf
  • Salt to taste
  • 1 tsp. salt; more to taste
  • Pinch cinnamon
  • Pinch freshly ground black pepper

In a small skillet, combine the onions, 1/4 cup water, butter, and sugar; bring to a boil. Simmer, covered, until the water evaporates and the onions are just tender; about 5 minutes. Cook uncovered over low heat until the onions are well browned, about 8 minutes. Set aside, uncovered.

View full recipe at Fine Cooking