Winter Pork Ragout with Polenta

Pork Ragout1

It’s late afternoon on cold, gray, very rainy January 2nd afternoon. We appear to be the only family in the neighborhood whose holiday lights are still on (we keep them up through the 12 Days of Christmas) and I am especially grateful for their effectiveness in challenging the advancing dark. I’m still, slowly, recovering from a December chest cold and a lingering cough, but I’m snug and warm inside; and after having spent the day reading, am preparing a hearty, warming, supper from ingredients I have on hand.

3 tbsp olive oil
1 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 tsp chopped garlic
1 lb boneless pork ribs, cut in half inch pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp ground sage
1/2 tsp dried savory
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 cup halved cherry tomatoes
1/2 cup dry red wine
1 1/3 cup dried instant polenta
2 tbsp butter (for the polenta)
4 1/2 cup water

1. In a heavy, lidded casserole, saute the chopped vegetables in the olive oil until crisp and lightly browned.

2. Remove the vegetables to a plant and in the same oil, saute the pork till lightly browned.

3. Stir in the salt, pepper, and spices. Return the veggies to the pan. Add the halved tomatoes.

4. Increase the heat and bring all to sizzle. Pour in the wine. Cover and reduce heat to low.

5. Let simmer/braise for up to 90 minutes. Remove lid and, if necessary reduce the liquid. Adjust the seasoning.

6. Prepare the polenta according to the package directions, and serve topped with the ragu.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours

Nutrition Facts
Serving size: 1/4 of a recipe (20.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

nutrition pork ragout
Recipe Type: Main Dish, Meat

This entry was posted by Glyn Ruppe-Melnyk.

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