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.