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Cook The Issue #97

Pork Ragout and Soft Polenta

Pork Ragout and Soft Polenta

Pork Ragout and Soft Polenta

By Sheri, member

January 15th, 2009

Wow, this is a great dish. The flavors in the ragout are perfect, and marry great with the creamy polenta. In my opinion, the best polenta is made with milk (and cream, and cheese!).

Read more on my blog, Pork Cracklins.

Recipe Used: Pork Ragout and Soft Polenta

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.