COOK THE ISSUE #97

Pork Ragout with Soft Polenta

By Pielove, member

January 29th, 2009

This was a great use of leftover pork, especially since I threw in the leftover whole garlic cloves from the initial pork roast. The polenta was also excellent, very creamy with a good corn flavor. Polenta was a great change from our usual we-have-a-kid-rice-noodles-rice-noodles rut we had been in. I fried the leftover polenta for breakfast-- it made a nice crusty outside and creamy inside bed for a poached egg.

posted in: Gallery, Cook the Issue 97

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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.

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Pork Ragout with Soft Polenta

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