Pork Ragu with Creamy Parmesan Polenta

Pork Ragu with Creamy Parmesan Polenta

This tender pork Ragu from A Communal Table, will blow you away. It's so tender it melts right in your mouth for an experience you won't forget. This creamy polenta is the ultimate twist on delicious southern comfort.

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Ingredients

  • 3 /12 pounds bone in pork shoulder or pork butt
  • 2 Tablespoons olive oil
  • 1 brown onion cut into 1/2 inch dice
  • 6 cloves garlic minced
  • 1/2 cup celery cut into 1/4 inch dice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 cup tomato paste
  • 1 28 oz. can whole, peeled tomatoes in juice san marzano tomatoes are delicious in this
  • 1 cup dry red wine cabernet sauvignon or a merlot work really well
  • For the Parmesan Polenta
  • 1 cup coarse ground cornmeal
  • 4 cups water
  • 1 teaspoon salt
  • 3 Tablespoons butter
  • 1 cup shredded parmesan cheese

Directions

Want to see the entire recipe? Click here Published March 14, 2019.

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