Italian Pork Stew With Polenta Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Boneless pork, lean
1/2 tsp: Rosemary, dried
& fat trimmed,
1/2 tsp: Marjoram, dried
-- cut in 1 1/2" cubes,
1/2 tsp: Oregano, dried
3 1/2 cup: Water,
1/2 tsp: Thyme leaves, dried
3/4 lbs: Mushrooms, small, halved
4 cup: Chicken broth, low-sodium
1 large: Onion, chopped
2 cup: Polenta,
2 centiliter: Garlic, minced or pressed
1/2 cup: Parsley, italian, chopped
1 can: Tomatoes, pear-shaped
Rosemary sprigs, optional
1 cup: Dry red wine,
Directions:
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3
Preparation Time: 2:15
Place pork and 1/2 cup of the water in a 5- to 6-qt pan. Cover and
cook over medium-high heat for 10 mins. Uncover and continue cooking,
stirring, until juices have evaporated and meat is browned (about 5
more mins). Add mushrooms, onion, and garlic; reduce heat to medium
and cook, stirring often, until onion is soft ( about 5 mins).
Add tomatoes (break up with a spoon) and their liquid, wine, dry
rosemary, marjoram, oregano, and thyme, stirring to loosen browned
bits. Bring to a boil; reduce heat and simmer, partially covered,
until pork is tender (about 1 1/2 hrs).
About 30 mins before stew is done, bring chicken broth and remaining
water to a boil in a heavy 3- to 4-qt pan over high heat. Stir in
polenta in a thin stream. Cook, stirring, until polenta begins to
thicken; reduce heat to low and continue cooking, stirring often,
until no longer grainy (20 to 25 mins).
Spoon onto a platter and top with stew; sprinkle with parsley.
Garnish with rosemary sprigs, if desired. Makes 6 servings.
Source from luhu.jp
Preparation Time: 2:15
Place pork and 1/2 cup of the water in a 5- to 6-qt pan. Cover and
cook over medium-high heat for 10 mins. Uncover and continue cooking,
stirring, until juices have evaporated and meat is browned (about 5
more mins). Add mushrooms, onion, and garlic; reduce heat to medium
and cook, stirring often, until onion is soft ( about 5 mins).
Add tomatoes (break up with a spoon) and their liquid, wine, dry
rosemary, marjoram, oregano, and thyme, stirring to loosen browned
bits. Bring to a boil; reduce heat and simmer, partially covered,
until pork is tender (about 1 1/2 hrs).
About 30 mins before stew is done, bring chicken broth and remaining
water to a boil in a heavy 3- to 4-qt pan over high heat. Stir in
polenta in a thin stream. Cook, stirring, until polenta begins to
thicken; reduce heat to low and continue cooking, stirring often,
until no longer grainy (20 to 25 mins).
Spoon onto a platter and top with stew; sprinkle with parsley.
Garnish with rosemary sprigs, if desired. Makes 6 servings.
Source from luhu.jp