Milk-Braised Pork With Creamy Polenta

• 1 tbsp olive oil
• 3 1/4 lb skinless, boneless pork neck, rolled
• 1 None red onion, sliced
• 5 sprigs fresh lemon thyme
• 2 None bay leaves
• 2 cloves garlic, chopped
• 1/2 cup milk
• 4 strips lemon zest
• None None green beans, steamed, to serve
• None None baby carrots, steamed, to serve
• None None For the Creamy Polenta
• 2 cups chicken stock
• 2 cups milk
• 4 1/2 tbsp butter
• 8.75 oz polenta
• 2 oz Parmesan cheese, grated

1. Preheat oven to 325u0b0F.
2. Heat oil in a large Dutch oven over high heat. Brown pork. Set aside. Add onion, thyme, bay leaves and garlic. Cook for 3-4 mins, or until onion is soft. Add milk and lemon zest. Bring to a simmer. Return pork to pan. Bake, covered, for 3 hours, or until pork is very tender. Let cool slightly. Remove pork from pan and shred meat.
3. Meanwhile, for the creamy polenta, bring stock, milk and butter to a boil. Reduce heat and slowly whisk in polenta. Cook, stirring, for 10-15 mins, or until polenta comes away from sides of pan. Remove from heat and stir in Parmesan. Season.
4. Serve pulled pork with creamy polenta, beans and carrots.

olive oil, skinless, red onion, lemon thyme, bay leaves, garlic, milk, lemon zest, green beans, baby carrots, polenta, chicken stock, milk, butter, polenta, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24034 (may not work)