Italian pork stew with polenta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless pork, lean |
| & fat trimmed cut in 1 1/2\" cubes | ||
| 3½ | cup | Water |
| ¾ | pounds | Mushrooms, small; halved |
| 1 | large | Onion; chopped |
| 2 | Cl Garlic; minced or pressed | |
| 1 | can | Tomatoes, pear-shaped |
| 1 | cup | Dry red wine |
| ½ | teaspoon | Rosemary; dried |
| ½ | teaspoon | Marjoram; dried |
| ½ | teaspoon | Oregano; dried |
| ½ | teaspoon | Thyme leaves; dried |
| 4 | cups | Chicken broth, low-sodium |
| 2 | cups | Polenta |
| ½ | cup | Parsley, italian; chopped |
| Rosemary sprigs; optional | ||
Directions
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3 Preparation Time: 2:15
Place pork and ½ cup of the water in a 5- to 6-qt pan. Cover and cook over medium-high heat for 10 mins. Uncover and continue cooking, stirring, until juices have evaporated and meat is browned (about 5 more mins). Add mushrooms, onion, and garlic; reduce heat to medium and cook, stirring often, until onion is soft ( about 5 mins).
Add tomatoes (break up with a spoon) and their liquid, wine, dry rosemary, marjoram, oregano, and thyme, stirring to loosen browned bits. Bring to a boil; reduce heat and simmer, partially covered, until pork is tender (about 1½ hrs).
About 30 mins before stew is done, bring chicken broth and remaining water to a boil in a heavy 3- to 4-qt pan over high heat. Stir in polenta in a thin stream. Cook, stirring, until polenta begins to thicken; reduce heat to low and continue cooking, stirring often, until no longer grainy (20 to 25 mins).
Spoon onto a platter and top with stew; sprinkle with parsley.
Garnish with rosemary sprigs, if desired. Makes 6 servings.