Pork Ragout with Creamy Polenta

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Heat canola oil in a pot.

Add diced onion and garlic, cooking until aromatic.

Add enough water to cover the diced pork shoulder.

Bring to a simmer, not a boil, to keep the meat tender.

Cover and let simmer for about 1 hour.

After 1 hour, add seasoning: rosemary, oregano, pork stock, and salt.

Add diced vegetables: carrot, mushrooms, and green beans.

Stir in diced tomato and Dijon mustard.

Raise the heat slightly and add a little more water if needed.

Mix cornstarch with a bit of water to create a slurry and add it to the stew.

Check the consistency of the stew, adding more water if it becomes too thick.

Set the pork stew aside and start on the polenta.

In a pot, combine water, vegetable broth seasoning, and milk powder without heat.

Mix until well combined, then turn on moderate heat.

Slowly add cornmeal while stirring to avoid clumps.

Watch for thickening, adjusting heat as necessary.

Once thickened, add parmesan cheese to the polenta.

Adjust thickness as needed, adding water if too thick.

Plate the creamy polenta and top with the pork stew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens