Pork Ragu Over Creamy Parmesan Polenta

1 03 2012

This is a knock out meal kids….Rachel Ray’s luscious pork ragu paired with my go-to creamy parm polenta, make for a must try 🙂

Pork Ragu Over Creamy Parmesan Polenta

The following serves 4 (courtesy of Rachel Ray):

  • 3 Tbsp extra-virgin olive oil
  • 1 carrot, finely chopped
  • 2 ribs celery from the heart with leafy tops, finely chopped
  • 1 onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 bay leaf
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 lb pork (I used ground pork, Rachel uses pork shoulder)
  • Pinch ground cloves
  • 2/3 cup milk
  • Polenta (see recipe below)
  • Handful chopped parsley leaves
  • Shredded parmigiano cheese

Heat large heavy pot over medium-high heat. Add a little olive oil and the pork, breaking up in pieces. Saute over medium-high heat until it starts to get a golden brown color. Add 2 more Tbsp olive oil along with the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the veggies until soft, about 5 – 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Next stir in the stock and bring sauce to a simmer. Next add a pinch of ground cloves (this really gives a nice depth of flavor).

When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow for about 30 minutes, stirring occasionally. After about 30 minutes, start the polenta.

Creamy Parmesan Polenta:

  • 2 cups skim milk
  • 2 cups chicken broth
  • 1 cup yellow cornmeal
  • 1/2 cup parmesan, grated
  • Salt to taste

Bring milk and broth to a boil in a saucepan over medium-high heat. Slowly whisk in cornmeal, reduce heat to low and simmer until thick, 5 minutes, whisking constantly. Off heat finish with parmesan and a little salt.

You can make the pork ragu ahead of time and reheat over medium-low heat. You may need to add a splash of water or stock when you’re reheating the sauce to thin it out a bit.

Serve the sauce atop the creamy polenta and garnish with lots of cheese and parsley.




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