Pork ragu with creamy polenta | white plate blank slate

Name: Pork ragu with creamy polenta | white plate blank slate
Ingredients: 3 lbs. skinless, boneless pork shoulder (Boston butt), cut into 3 pieces; Kosher salt and freshly ground black pepper; 1 Tbsp. canola oil; 1 large yellow onion, finely chopped; 6 garlic cloves, minced; 3 Tbsp. tomato paste; ½ cup full-bodied red wine; 1 28-ounce can whole peeled tomatoes; 4 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; 2 cups milk; 4 cups chicken stock; 1½ cups coarse polenta (not quick cooking); 2 Tbsp. unsalted butter; ½ cup grated Parmigiano-Reggiano, plus more for serving; Freshly ground black pepper; Chopped parsley

"Delicious pork ragu served over creamy Parmesan polenta is pure comfort food. Serve the leftover over pasta for an easy dinner...."

INGREDIENTS

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3 lbs. skinless, boneless pork shoulder (Boston butt), cut into 3 pieces

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Kosher salt and freshly ground black pepper

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1 Tbsp. canola oil

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1 large yellow onion, finely chopped

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6 garlic cloves, minced

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3 Tbsp. tomato paste

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½ cup full-bodied red wine

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1 28-ounce can whole peeled tomatoes

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4 sprigs thyme

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2 sprigs rosemary

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2 bay leaves

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2 cups milk

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4 cups chicken stock

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1½ cups coarse polenta (not quick cooking)

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2 Tbsp. unsalted butter

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½ cup grated Parmigiano-Reggiano, plus more for serving

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Freshly ground black pepper

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Chopped parsley

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