Thread: Roast Pork Redux

Oh, polenta - yea! Saved. TY

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On Tue, 15 Feb 2011 08:26:44 -0800 (PST), "Mr. Bill"
<[email protected]> wrote:

> This was great!!
>
> Pork Ragout and Soft Polenta
>
> If you made the Slow Roasted Pork Shoulder over the weekend, this
> hearty and satisfying ragout is the perfect way to enjoy it again. The
> soft polenta makes this recipe comfort on a plate—the perfect meal for
> a chilly winter night.
>
> Serves 4
>
> What You'll Need
> 2 cups whole milk; more as needed
> Kosher salt
> 1 cup yellow stone-ground cornmeal
> 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
> 1-1/2 Tbs. unsalted butter
> 2 Tbs. extra-virgin olive oil
> 2 medium carrots, cut into small dice
> 2 medium ribs celery, cut into small dice
> 1 medium yellow onion, cut into small dice
> Pinch of crushed red pepper flakes
> 3 canned tomatoes, drained and cut into medium dice
> 3 cloves garlic, finely chopped
> 3 cups leftover shredded Slow-Roasted Pork Shoulder
> 3 cups lower-salt chicken broth
> Freshly ground black pepper
> 2 Tbs. chopped fresh flat-leaf parsley
>
> Directions continue...
>
> http://www.finecooking.com/recipes/p...-polenta.aspx?
>


--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 15, 11:26*am, "Mr. Bill" <bb0...@gmail.com> wrote:
> This was great!!
>
> Pork Ragout and Soft Polenta
>
> If you made the Slow Roasted Pork Shoulder over the weekend, this
> hearty and satisfying ragout is the perfect way to enjoy it again. The
> soft polenta makes this recipe comfort on a plate—the perfect meal for
> a chilly winter night.
>
> Serves 4
>
> What You'll Need
> 2 cups whole milk; more as needed
> Kosher salt
> 1 cup yellow stone-ground cornmeal
> 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
> 1-1/2 Tbs. unsalted butter
> 2 Tbs. extra-virgin olive oil
> 2 medium carrots, cut into small dice
> 2 medium ribs celery, cut into small dice
> 1 medium yellow onion, cut into small dice
> Pinch of crushed red pepper flakes
> 3 canned tomatoes, drained and cut into medium dice
> 3 cloves garlic, finely chopped
> 3 cups leftover shredded Slow-Roasted Pork Shoulder
> 3 cups lower-salt chicken broth
> Freshly ground black pepper
> 2 Tbs. chopped fresh flat-leaf parsley
>
> Directions continue...
>
> http://www.finecooking.com/recipes/p...-polenta.aspx?

Do you think Pork Loin would work in place of the shoulder, or would
it be too dry?

Kris

On Feb 15, 1:15*pm, Kris <shanno...@hotmail.com> wrote:
> On Feb 15, 11:26*am, "Mr. Bill" <bb0...@gmail.com> wrote:
>
>
>
> > This was great!!
>
> > Pork Ragout and Soft Polenta
>
> > If you made the Slow Roasted Pork Shoulder over the weekend, this
> > hearty and satisfying ragout is the perfect way to enjoy it again. The
> > soft polenta makes this recipe comfort on a plate—the perfect meal for
> > a chilly winter night.
>
> > Serves 4
>
> > What You'll Need
> > 2 cups whole milk; more as needed
> > Kosher salt
> > 1 cup yellow stone-ground cornmeal
> > 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
> > 1-1/2 Tbs. unsalted butter
> > 2 Tbs. extra-virgin olive oil
> > 2 medium carrots, cut into small dice
> > 2 medium ribs celery, cut into small dice
> > 1 medium yellow onion, cut into small dice
> > Pinch of crushed red pepper flakes
> > 3 canned tomatoes, drained and cut into medium dice
> > 3 cloves garlic, finely chopped
> > 3 cups leftover shredded Slow-Roasted Pork Shoulder
> > 3 cups lower-salt chicken broth
> > Freshly ground black pepper
> > 2 Tbs. chopped fresh flat-leaf parsley
>
> > Directions continue...
>
> >http://www.finecooking.com/recipes/p...-polenta.aspx?
>
> Do you think Pork Loin would work in place of the shoulder, or would
> it be too dry?
>
> Kris

I used pork loin...it was wonderful!