pork & polenta
Sep 13, 2013 in italy, italian, food, italian food, italian cooking, italian recipe, italian recipes, recipe, cooking, polenta. Read the original on: Jennie Eats Italy
Polenta is an Italian classic and can be used in so many ways, even cake. Tonight I made polenta to form a creamy base for pork that’s lightly fried with onion, garlic and chilli and then cooked in a rich tomato sauce with wine. It’s a really easy dish to do if you have people coming over and is perfectly cosy for the colder weather.
Pork & polenta - serves four
Ingredients
One cup of polenta
One cup of milk
Three cups of water
Parmesan cheese
One tin of chopped tomatoes
One punnet of cherry tomatoes
Two small onions
400g of diced pork
One red chilli
Two cloves of garlic
White wine
Olive oil
Salt and pepperÂ
Method
First things first, do all of your chopping. Finely chop your onions, chilli and garlic and chop up your porn into tiny pieces. Half your cherry tomatoes and pop them in a bowl.
Heat a frying pan with a good glug of olive oil and add your onion, chilli and garlic and stir. Once soft, add your pork to the pan. Add a sizeable splash of wine and your cherry tomatoes and leave to simmer.
Now for the polenta. Add your milk and water to a saucepan and bring to the boil. Then turn down to a low heat and start to pour your cup of polenta into the pan, using a whisk to quickly mix. The mixture will thicken really quickly and as soon as it does you can leave it on a low heat and stir occasionally. I add a small handful of parmesan cheese and a big pinch of salt to my polenta, too.
Give your pork a big stir and add your tin of chopped tomatoes. Put the heat up a bit so it bubbles away and all the yummy flavours concentrate.
After your polenta has been on the heat for 25-30 minutes everything will be ready. Spoon your polenta out onto a platter and top with your pork mixture. Finish with a nice big sprinkle of parmesan.Â
Outcome
This dish is really delicious and comforting. It’s a great sharing platter for when you have friends over and looks really impressive. The polenta put with the subtle heat and sweetness of the pork’s rich tomato sauce is just scrumptious.
Read the original on: Jennie Eats Italy
Jennie Eats Italy, Jennifer Jaconelli
After moving to Wellington, New Zealand from the UK, I decided to keep close to my anglo Italian roots through cooking. Jennie Eats Italy is all about the best ingredients showing off their flavour in simple Italian dishes that have been inspired by my family and my own experiments in the kitchen.
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