If you made the Slow Roasted Pork Shoulder over the weekend, this hearty and satisfying ragout is the perfect way to enjoy it again. The soft polenta makes this recipe comfort on a plate—the perfect meal for a chilly winter night.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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 heat so that the polenta slowly bubbles and cook, uncovered, stirring frequently, until tender and no longer gritty, 20 to 40 minutes, depending on the cornmeal. If the polenta becomes too thick in the process, add milk, a little at a time, to maintain a soft consistency. When the polenta is done, stir in the Parmigiano and 1/2 Tbs. of the butter and season to taste with salt. Keep warm until serving. (The polenta will thicken as it sits. If necessary, add a splash of milk to thin it just before serving.)
Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 10 minutes. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper.
Spoon the polenta into shallow bowls and then spoon the ragout on the top and to one side, with the broth pooling around the polenta. (Make sure each portion gets a fair share of broth.) Sprinkle each portion with parsley and Parmigiano and serve immediately.
Start the meal with Frisée and Grape Salad with Verjus and Blue Cheese.
end product was just "ok". flavor was a little on the bland side and was a more time consuming than i had hoped. time too cook carrots could be a little longer. thank you.
We love this - it's a toss up between this and the potato hash for us on the best way to use up the already delicious slow roasted pork. The broth is just divine.
I added a handful of sliced, pitted oil-cured olives and some chopped spinach toward the end of cooking, as well as using only about 2 1/2 cups of chicken broth. I also threw in some of the cooked garlic and carrots from the original recipe - the whole thing was delicious and devoured by my entire family (including my 10 and 13 yr. old kids, tho they did manage to avoid the spinach...)
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?