Pork Ragù with Creamy Polenta

Creamy polenta and a hearty pork ragu make for a wonderful winter meal. Pair this dish with Reuling’s La Tache Pinot Noir Clone.

Serves: 6-8



  • 1 ½ lbs. pork shoulder, trimmed and cut into 2-inch pieces
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 fennel bulb, thinly sliced
  • 3 cloves garlic, smashed
  • ½ cup red wine
  • 1 15-ounce can diced tomatoes
  • 1 cup chicken stock
  • 1 bunch Swiss chard, roughly chopped


  • 2 cups milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup polenta
  • 2 tablespoons butter
  • ½ cup parmesan cheese, finely grated


  1. Season pork with salt and pepper. Heat olive oil in heavy saucepan over medium heat. Add pork in batches, brown evenly. Remove pork and drain off all but 3 tablespoons of fat from the pan.
  2. Add onion and fennel, saute for 5-7 minutes. Add garlic, saute for another 3 minutes. Deglaze with red wine. Add tomatoes, stock and pork. Bring to a boil. Reduce to a simmer and cover. Cook until meat is very tender, about 90 minutes.
  3. After pork has been cooking for about 45 minutes, bring water and milk to a boil. Slowly whisk in polenta. Simmer for about 40 minutes, whisking frequently. Add butter and cheese. Season with salt and pepper to taste.
  4. Once pork is completely tender, shred meat using two forks. Simmer meat for another 5 minutes, add Swiss chard and cook for another 3-4 minutes. Season to taste with salt and pepper.
  5. Spoon polenta into a shallow bowls and top with pork ragout and additional grated Parmesan.