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.
COOK THE ISSUE #97
Pork Ragout and Soft Polenta
Pork Ragout and Soft Polenta
By Sheri, member
January 15th, 2009
Recipe Used: Pork Ragout and Soft Polenta
posted in: Gallery
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COOK THE ISSUE - FEBRUARY/MARCH 2009
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 Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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