Martian Food
Sep 18, 2015

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Pork Ragu with Soft Polenta

Active time:1 hour,

Start To Finish:1 hour,


Serving size: 4

Source: Fine Cooking

Pork, Fall/Winter , Family Favorites
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2 cups whole milk, more as needed
Kosher salt
1 cups yellow stone-ground cornmeal (polenta)
¼ cup freshly grated Parmigiano-Reggiano cheese, more for sprinkling
1½ Tbs. unsalted butter, divided
2 Tbs. extra-virgin olive oil
2 medium carrots, cut into small dice
2 medium celery ribs, cut into small dice
1 medium yellow onion, cut into small dice
pinch of crushed red pepper flakes (optional)
3 canned tomatoes , drained and cut into medium dice
3 garlic cloves, finely chopped
3 cups leftover shredded Slow-Roasted Pork Shoulder
3 cups lower-salt chicken broth
freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley



Combine the milk and 2 cups water in a heavy-duty medium saucepan and bring just to a boil (don't let it boil over.) Slowly add the polenta, stirring constantly with a whisk, until the polenta begins to absorb the milk and starts to thicken, just a few minutes.  Reduce the heat so that the mixture bubbles occasionally, and stir frequently with a whisk until the polenta is no longer gritty.  If the polenta gets too thick, add some milk to maintain a soft consistency. When the polenta is done, add the parmesan cheese, ½ Tbs. of the butter, and salt and pepper to taste.  Keep warm until ready to serve.


Heat the oil in a 10- or 12-inch sauté pan over medium heat.  Add the carrots, celery, onion, pepper flakes (if using), and a large pinch of salt and cook until the vegetables are tender and just beginning to brown, about 15 minutes. Add the tomatoes and garlic and cook, stirring, for one minute.  Add the pork and the chicken broth.  Bring to a boil, then reduce the heat to a lively simmer and cook until the broth is reduced by half, anywhere from 10-20 minutes.  Stir in the remaining 1 Tbs. butter and add salt and pepper to taste.

To serve, spoon the polenta into a shallow bowl (like these) and spoon some of the pork ragu on the top and to the side of the polenta.  Sprinkle with parsley, and pass additional parmesan cheese at the table. 

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