Pork Ragout With Soft Polenta

• 2 cups whole milk
• Kosher salt
• 1 cup cornmeal
• 1/2 cup Parmigiano
• 2 tbs. butter
• 2 tbs. olive oil
• 2 carrots, small dice
• 2 celery ribs, small dice
• 1 med. onion, small dice
• Pinch crushed pepper
• 3 tomatoes, drained and diced
• 3 cloves garlic, diced
• 3 cups leftover shredded pork shoulder
• 3 cups chicken stock
• chopped parsley

1. 1. For Polenta, combine mile with 2 cups water and bring to boil over medium. Add 1/2 tsp salt and whisk in cornmeal in fine stream. continue until it begins to thicken, 1-3 minutes.
2. 2. Reduce heat so the polenta slowly bubbles and cook uncovered stirring frequently until tender, 20-40 minutes. If polenta becomes too thick, add milk a little at a time.
3. 3. When done, stir in cheese and 1/2 tbs. of butter and season with salt. Keep warm.
4. 4. For Ragout, heat oil on medium and add carrots, celery, onion, pepper flakes and salt and cook, stirring often about 8-10 minutes.
5. 5. Add tomatoes and garlic and stir for another minute. Add the pork and broth, bring to a boil and lower heat to a simmer.
6. 6. Simmer 10 min. or until broth is reduced by 1/2. Stir in remaining butter. Season with salt and pepper.
7. 7. Spoon polenta into shallow bowls, then spoon the ragout over with broth pooling around polenta. Sprinkle with extra cheese.

milk, kosher salt, cornmeal, butter, olive oil, carrots, celery, onion, pepper, tomatoes, garlic, pork shoulder, chicken stock, parsley

Taken from www.epicurious.com/recipes/member/views/pork-ragout-with-soft-polenta-50165068 (may not work)