Pork Ragout with Soft Polenta - FineCooking.com

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Pork Ragout with Soft Polenta

By Denise Jones, member

January 26th, 2009

This dish brought back memories of one of our past Coronado Concerts in the Park/Iron Chef Challenges.  The secret ingredient for the week was corn and I made Creamy Soft Polenta with Tuscan Meat Ragu (from Rick Tramonto's book Fantastico!).  The Fine Cooking pork ragout recipe is a more simplified version, with less ingredients, and a good use of the leftover roast pork from last night's dinner.  We loved the polenta.  However, it's hard to beat the Tuscan Meat Ragu.

Recipe Used: Pork Ragout with Soft Polenta


posted in: Gallery, Cook the Issue Challenge, Cook the issue, Cook the Issue 97, Pork Ragout with Soft Polenta
Comments (2)

legalcat writes: Pie,thank you for the compliment! We have fun with the food styling and photography part of this challenge. Cooking is so much more fun than practicing law...I'm always toying with the idea of a second career. Posted: 2:33 pm on January 27th

Pielove writes: Gorgeous pictures-- if your ragout tastes half as good as it looks, it must be good. The Iron Chef challenge sounds like fun too-- corn is a great ingredient, as it comes in so many forms, vegetable and grain.
pie Posted: 2:08 pm on January 27th

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