Pork Stew With Polenta

• 12 ounces whole onion or 11 ounces chopped, ready-cut onion (2 1/4 cups)
• 2 teaspoons olive oil
• 2 large cloves garlic
• 4 ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup)
• 4 ounces assorted wild or plain white mushrooms
• 8 ounces pork tenderloin
• Enough fresh rosemary to yield 1 tablespoon rosemary leaves or 1 teaspoon dried
• 1 cup dry red wine
• 2 1/4 cups no-salt-added chicken stock
• 1/2 cup fine-grain polenta or instant polenta
• 1 ounce Parmigiano-Reggiano ( 1/3 cup coarsely grated), optional
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop whole onion.
2. Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil.
3. Saute onion in the oil until it begins to soften.
4. Meanwhile, mince garlic, and add to onion as it cooks.
5. Slice carrots in food processor, and add to onion as it cooks.
6. Wash, dry and slice mushrooms in food processor, and add to vegetables.
7. Wash, dry and cut tenderloin into bite-size chunks.
8. When vegetables have softened, push to the side, and brown meat quickly all over.
9. Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
10. Mix the browned meat in with the vegetables, and continue cooking over low heat.
11. Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
12. Grate cheese, if using, and stir into polenta.
13. Season pork mixture with salt and pepper, and serve over polenta.

onion, olive oil, garlic, carrots, white mushrooms, pork tenderloin, fresh rosemary, red wine, nosalt, polenta, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4985 (may not work)