Pork with Onions & Prunes over Polenta

Pork with Onions & Prunes over Polenta
Photo by Daniel Proctor

Ingredients

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

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

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