Ingredients

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

Preparation

  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. 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. When done, stir in cheese and 1/2 tbs. of butter and season with salt. Keep warm.
  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. 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. Simmer 10 min. or until broth is reduced by 1/2. Stir in remaining butter. Season with salt and pepper.
  7. Spoon polenta into shallow bowls, then spoon the ragout over with broth pooling around polenta. Sprinkle with extra cheese.