Pork Ragout and Soft Polenta
"This recipe is comfort on a plate; it's reason enough to make the slow-roasted pork in the first place...."
INGREDIENTS
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2 cups whole milk; more as needed see savings
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Kosher salt see savings
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1 cup stone-ground cornmeal see savings
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1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling see savings
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1-1/2 tablespoons unsalted butter see savings
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2 tablespoons extra-virgin olive oil see savings
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2 medium carrots, cut into small dice see savings
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2 medium ribs celery, cut into small dice see savings
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1 medium yellow onion, cut into small dice see savings
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Pinch of crushed red pepper flakes see savings
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3 canned tomatoes, drained and cut into medium dice see savings
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3 cloves garlic, finely chopped see savings
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3 cups leftover shredded Slow-Roasted Pork Shoulder see savings
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cups lower-salt chicken broth see savings
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Freshly ground black pepper see savings
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2 tablespoons chopped fresh flat-leaf parsley see savings
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Kosher salt and freshly ground black pepper see savings
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1 6-3/4- to 7-lb. boneless pork shoulder roast see savings
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1 large yellow onion, cut into 1/2-inch-thick rings see savings
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3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long see savings
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10 cloves garlic, peeled see savings
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1 cup dry white wine see savings
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