Winter Recipe Series: Pork Stew With Cheesy Polenta

By the Boston Center for Adult Education

January 6, 2015

1 minute to read

Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.

Pork Stew with Cheesy Polenta Serves 8

Ingredients for stew 1 T olive oil 4 pounds of boneless pork shoulder Salt and pepper 1 small onion 4 cloves galic 2 large carrots 1 jalapeno 1 cup red wine (any kind) 4 cups chicken stock 1 cup chopped canned tomatoes

Directions for stew Brown the pork in oil in the pan on all sides, about 10 minutes. Season as you go. Add onion, garlic, carrot, jalapeno and stir and cook, about 10 minutes. Add wine, let reduce, about 10 minutes. Add chicken stock and chopped tomatoes. Simmer for 3 hours.

Ingredients for cheesy polenta 1 shallot, diced 2 T butter 1 cup polenta 2 3/4 cup milk 2 cups water Salt 1 cup grated parmesan 1 cup shredded mozzarella

Directions for cheesy polenta Sweat the shallot in a quarter of the butter, about 5 minutes. Add the polenta, milk and water. Season with salt. Cook on low for 45 minutes until the polenta swells and doesn’t taste raw any more. Be careful not to burn it. When it is done, take it off the heat and stir in the cheese and remaining butter. Season to taste. Serve stew on top of polenta.