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PrintPORK & VEGGIES WITH POLENTA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pork & Veggies Place the pork in a large, heavy- bottomed saucepan with the Savoy cabbage, onion, carrot, and celery.
- Add the salt and water. Cover tightly and bring quickly to a boil. Reduce the heat to low and simmer for 30 minutes.
- Polenta While the pork and vegetables are cooking, bring the salted water to a boil in a large, heavy-bottomed saucepan.
- Sprinkle in the polenta while stirring continuously with a large wooden spoon to prevent lumps from forming. Continue cooking over medium-low heat, stirring almost continuously, until the polenta starts to come away from the sides of the pan, 50 minutes.
- Add the meat, vegetables, and their cooking liquid to the polenta and stir well.
- Simmer for 10 more minutes, stirring very frequently and adding a little boiling water when necessary to keep the polenta very moist and soft.
- Stir in the butter and Parmesan. Serve immediately, garnished with the rosemary.
INGREDIENTS
Pork & Veggies
- 750 grams pork loin, cut in small cubes
- 750 grams Savoy cabbage, cut into thin strips
- 2 small onion, thickly sliced
- 2 small carrot, sliced
- 2 stalk celery, sliced
- Dash of salt
Polenta
- 300 grams polenta
- 100 grams butter, cut into small pieces
- 6 tablespoons freshly grated Parmesan cheese
- Fresh rosemary sprigs, to garnish
3 comments for “Pork & Veggies with Polenta”
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