Ingredients

• For the Pork Ragu:
• 2 lbs pork shoulder, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup red wine
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the Polenta:
• 1 cup cornmeal
• 4 cups water or chicken broth
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the pork pieces and brown on all sides. Remove the pork and set aside.
2. Add diced onion, carrots, and celery to the pot. Sauté until the vegetables are soft, about 5-7 minutes.
3. Stir in the garlic and cook for an additional minute until fragrant.
4. Add the red wine, scraping the bottom of the pot to deglaze. Let it reduce for about 3-4 minutes.
5. Return the pork to the pot and add crushed tomatoes, chicken broth, tomato paste, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until the pork is tender.

For the Polenta

1. In a large saucepan, bring the water or chicken broth to a boil. Add salt.
2. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
3. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thick and creamy.
4. Remove from heat and stir in Parmesan cheese and butter until melted.

Serving

To serve, spoon a generous portion of polenta onto each plate, top with the pork ragu, and enjoy!