This Pork and Polenta is a Perfect New Year Pick Me Up!

Start with pork butt, which comes from the shoulder.

Season the pork butt generously with kosher salt and black pepper.

Heat high smoke point oil in a Dutch oven.

Sear the pork butt in the oil until it has a gorgeous brown color on all sides.

Prepare aromatics: cut 3 big lemon strips, cut a head of garlic in half, and gather sage and thyme.

Add crushed red pepper flakes for spiciness.

Check the pork for a beautiful sear on all sides.

Add garlic, lemon peels, sage, thyme, red pepper flakes, and milk to the pot with the pork.

Bring the mixture to a simmer on high heat, then turn off the heat and cover tightly with a lid.

Place the Dutch oven in the oven at 325°F for about 3 hours or until the pork is fork tender.

After 3 hours, check the pork; the fat should have separated and curds formed from the milk.

While the pork is braising, prepare polenta using chicken broth for flavor.

Once the broth is hot, whisk in polenta gradually to prevent lumping.

Adjust the consistency by adding more liquid if the polenta is clumpy.

Add salt to the polenta and reduce heat to low, simmering for 30 minutes while stirring occasionally.

After 30 minutes, check the polenta for smoothness and add butter and cream off the heat to lock in texture.

Incorporate parmigiano reggiano into the polenta for creaminess and flavor.

After the pork is done, remove it from the oven and check its tenderness.

Serve the pork over the polenta, adding some of the braising liquid and homemade cheese curds on top.

Finish the dish with chopped parsley for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens