This pork ragu with polenta is a delicious, warming, rib-sticking way to make over leftover pork shoulder or other pork you might have around.
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Pork ragu with polenta is a meal from The Make-Ahead Cook from Cook’s Illustrated. It started out as this slow cooker pork shoulder with peach white wine sauce, which I also turned into pulled pork sandwiches with peach bbq sauce and later Cuban sandwiches (which I’ll post later this week). (P.S. I love making over leftovers).
Make-ahead meals are perfect to have up your sleeve when you feel like I have lately-that “never going to not be tired again” feeling. It seems that I get this feeling every couple of months. I don’t think that it helps that it feels ridiculously cold (and I know, I know, I can’t really complain…it’s not that cold here compared to many other parts of the country) and that I am way over Daylight Savings Time (come back, summer!).
When I come home from work, I pretty much head straight to my basement to do a Fitness Blender workout of some sort (because I am trying desperately to fit back into the clothes that did fit me before I changed to this more sedentary job) then back upstairs to get dinner started.
Being able to whip something up from an already made meal is pretty fantastic, especially when it is as warm and rich as this pork ragu with polenta.
The quicker I can get dinner on the table, the quicker I can get to being lazy on the couch (well, and writing these recipes for you guys!). I’m looking forward to making more make-ahead meals to share with you!
Mary
Yield: 4 servings
Pork Ragu with PolentaThis recipe is adapted from the book The Make-Ahead Cook by Cook's Illustrated.
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
For the Ragu- 2 tablespoons vegetable or canola oil
- 1 onion, finely chopped
- salt & pepper
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup dry red wine
- 2 14.5 ounce cans diced tomatoes
- 1/2 cup water
- 3 cups shredded pork shoulder
- 1/4 cup chopped basil
For the Polenta- 4 cups water
- salt & pepper
- 1/8 teaspoon baking soda
- 1 cup coarse-ground polenta
- 2 tablespoons unsalted butter
- grated Parmesan cheese
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until the onion is soft and beginning to brown. Stir in the tomato paste, garlic, and red pepper flakes and cook for about 30 seconds.
- Stir in the wine and cook until almost evaporated. Stir in the tomatoes, with their juice, and the water. Mash with a potato masher to break the tomatoes into small pieces. Stir in the shredded pork and bring to a simmer. Cook, stirring frequently, until thickened, about 15-20 minutes. Stir in the basil and salt and pepper to taste.
- While the pork mixture is simmering, bring the water to a boil in a large saucepan over medium-high heat. Stir in the baking soda and 1 teaspoon of salt then slowly pour in the polenta, stirring constantly. Bring to a boil, stirring constantly for about 30 seconds. Reduce heat to low and cover.
- After five minutes, whisk the polenta to remove any lumps. Cover and continue to cook for another 8-10 minutes. Remove from heat and stir in the butter and salt and pepper to taste. Divide among bowls and top with the ragu and grated cheese. Serve immediately.
7.8.1.2253https://chattavore.com/pork-ragu-with-polenta/
Mary
Yield: 4 servings
This recipe is adapted from the book The Make-Ahead Cook by Cook's Illustrated.
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 onion, finely chopped
- salt & pepper
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup dry red wine
- 2 14.5 ounce cans diced tomatoes
- 1/2 cup water
- 3 cups shredded pork shoulder
- 1/4 cup chopped basil
- 4 cups water
- salt & pepper
- 1/8 teaspoon baking soda
- 1 cup coarse-ground polenta
- 2 tablespoons unsalted butter
- grated Parmesan cheese
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until the onion is soft and beginning to brown. Stir in the tomato paste, garlic, and red pepper flakes and cook for about 30 seconds.
- Stir in the wine and cook until almost evaporated. Stir in the tomatoes, with their juice, and the water. Mash with a potato masher to break the tomatoes into small pieces. Stir in the shredded pork and bring to a simmer. Cook, stirring frequently, until thickened, about 15-20 minutes. Stir in the basil and salt and pepper to taste.
- While the pork mixture is simmering, bring the water to a boil in a large saucepan over medium-high heat. Stir in the baking soda and 1 teaspoon of salt then slowly pour in the polenta, stirring constantly. Bring to a boil, stirring constantly for about 30 seconds. Reduce heat to low and cover.
- After five minutes, whisk the polenta to remove any lumps. Cover and continue to cook for another 8-10 minutes. Remove from heat and stir in the butter and salt and pepper to taste. Divide among bowls and top with the ragu and grated cheese. Serve immediately.
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