Creamy polenta and a hearty pork ragu make for a wonderful winter meal. Pair this dish with Reuling’s La Tache Pinot Noir Clone.
- 1 ½ lbs. pork shoulder, trimmed and cut into 2-inch pieces
- 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
- 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.
- 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.
- 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.
- 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.
- Spoon polenta into a shallow bowls and top with pork ragout and additional grated Parmesan.