Comfort on a plate, this dish is a great way to use leftover roast pork.
SERVES: 4
INGREDIENTS:
- 2 cups whole milk; more as needed
- Kosher salt
- 1 cup stone-ground yellow cornmeal
- 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
- 11/2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 2 medium carrots, cut into small dice
- 2 medium stalks celery, cut into small dice
- 1 medium yellow onion, cut into small dice
- Pinch of crushed red pepper flakes
- 3 canned tomatoes, drained and cut into medium dice
- 3 cloves garlic, 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
INGREDIENTS:
- Combine the milk with 2 cups water in a medium heavy-duty saucepan and bring to a boil over medium-high heat(watch carefully to prevent a boil over). Add 11/2tsp. salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken,1to 3 minutes. Reduce the heat so that the polenta slowly bubbles and cook, uncovered, stirring frequently, until
tender and no longer gritty, 20 to 40 minutes depending on the cornmeal. If the polenta becomes too thick in the process, add milk, a little at a time, to maintain a soft consistency. When the polenta is done, stir in the Parmigiano and1/2 Tbs. of the butter and season to taste with salt. Keep warm until serving. (The polenta will thicken as it sits. If necessary, add a splash of milk to thin it just before serving.) - Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Add the carrots, celery, onion, red pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about10 minutes. Stir in the remaining 1 Tbs. butter. Season to taste with salt and pepper.
- Spoon the polenta into shallow bowls and then spoon the ragoût on the top and to one side, with the broth pooling around the polenta.(Make sure each portion gets a fair share of broth.) Sprinkle each portion with parsley and Parmigiano-Reggiano and serve immediately.
