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0 from 33 votes

Polenta with Pork Ragu

A delicious polenta recipe that will be the perfect dish for your family!

Prep Time
20 mins
Cook Time
1 hr
Servings: 8 people
Calories: 449 kcal
Course: Main Course
Cuisine: Italian

Ingredients

SAUCE
  • 2 2 pounds pork ribs country style cut into 2 inch pieces
  • 2 2 tablespoons extra virgin olive oil
  • 2 2 tablespoons tomato paste
  • 1 1 large onion diced
  • 4 4 large garlic cloves coarsely minced
  • 1/2 1/2 cup Chianti wine
  • 1 1 28 oz can crushed tomatoes
  • 1 1 tablespoon fresh thyme
  • 2 2 sprigs rosemary fresh
  • 1 1 tablespoon fresh Italian parsley finely chopped
POLENTA
  • 1 1/2 1 1/2 cups coarse polenta uncooked
  • 3 3 tablespoons unsalted butter
  • 1/2 1/2 cup pecorino romano freshly grated, plus more for serving
  • 1 1 tablespoon salt
  • 1 1 teaspoon black pepper freshly ground
  • 1 1 tablespoon fresh Italian parsley finely chopped

Instructions

FOR THE SAUCE
    Cup of Yum
  1. Season the pork with salt and pepper.
  2. Heat the olive oil in a large heavy pot over medium heat. Cook the pork, turning often, until evenly browned for about 10 to 12 minutes.
  3. Transfer to a platter and drain off pan drippings. Wipe out any burned bits from the pot but leave the golden brown pieces to flavor the sauce.
  4. Add the onion and garlic to the pan and cook stirring continuously until the onion is translucent, about 4 minutes.
  5. Add the wine and cook for about 2 minutes.
  6. Add the tomatoes, rosemary and thyme and season with salt and pepper to taste. Cook for 5 minutes.
  7. Add the meat to the pan and mix it with the rest of the ingredients.
  8. Bring the sauce to a boil, then reduce heat to very low and simmer for 2 1/2 to 3 hours.
FOR THE POLENTA
  1. Bring the water to a boil over medium-high heat. Add 1 tablespoon of salt.
  2. While whisking gently, slowly pour the polenta into the boiling water.
  3. Turn down the heat to low and whisk continuously until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
  4. Stir vigorously every 1 minute or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer polenta or 40 minutes for thicker polenta.
  5. Stir in the Pecorino Romano and butter.
  6. Place the polenta covering the bottom of the plate and pour the Pork Ragú on top. Garnish with finely chopped parsley.
  7. Serve immediately.

Nutrition Information

Calories 449kcal (22%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 10g (50%) Cholesterol 81mg (27%) Sodium 1046mg (44%) Potassium 325mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 408IU (8%) Vitamin C 5mg (6%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 449

% Daily Value*

Calories 449kcal 22%
Carbohydrates 27g 9%
Protein 17g 34%
Fat 28g 43%
Saturated Fat 10g 50%
Cholesterol 81mg 27%
Sodium 1046mg 44%
Potassium 325mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 408IU 8%
Vitamin C 5mg 6%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.