Soft Polenta with Pork Ragu

PORK RAGU

½ oz. dried porcini mushrooms
1 lb. boneless pork shoulder, excess fat and membrane removed
1 (28 oz.) can Italian San Marzano tomatoes
3 Tbsp. extra virgin olive oil
Kosher salt and freshly ground pepper
2 oz. pancetta, diced (or substitute 2 slices bacon)
½ large yellow onion, minced
1 large carrot, minced
1 large celery rib, minced
2 garlic cloves, minced.
2 Tbsp. minced Italian parsley
1 Tbsp. minced fresh sage
1 bay leaf
1/4 tsp. hot pepper flakes, or to taste
½ cup dry red wine

Soak mushrooms in 1 cup of warm water for 30 minutes. Strain liquid through a sieve lined with a damp paper towel and reserve. Chop mushrooms. Cut pork into 1/3 inch dice. Break up tomatoes, removing any bits of skin or hard cores. Heat large pan over high heat. Add oil and swirl to coat. Add meat, season with salt and pepper, and cook, stirring occasionally, until meat is well browned and crust begins to form in the pan, 6 to 7 minutes. Reduce the heat if necessary to prevent burning. Add the pancetta and cook for 2 minutes. Reduce heat to medium; add onion, carrot, celery, parsley, sage, bay leaf and hot pepper. Cook, stirring almost constantly, until vegetables are soft, about 10 minutes. Add wine, and with a spoon, loosen the browned bits on the bottom of the pot. Simmer until wine evaporates. Add tomatoes, porcini, and mushroom soaking liquid. Bring to a simmer, cover partially and adjust the heat to maintain a bare simmer, until meat is tender, 1 ½ to 2 hours. If reducing too quickly, cover the pot. When done, remove the bay leaf. Adjust seasoning. Makes about 4 cups, enough for 2 lbs. of pasta. 

POLENTA 

2 cups polenta (coarse cornmeal)
Kosher salt
4 Tbsp. unsalted butter
1 cup whole-milk ricotta, at room temperature
Extra virgin olive oil (optional)
2 cups Pork Ragu (see previous recipe)
Freshly ground black pepper

In a large, heavy saucepan, bring 2 ½ quarts water to a boil over high heat. Add the polenta gradually, whisking constantly. Reduce the heat to maintain a gentle simmer and whisk until the polenta thickens. Switch to a wooden spoon and continue cooking, stirring often, until the polenta is smooth and no longer grainy, about 45 minutes. Season well with salt. Stir in the butter. While the polenta cooks, put the ricotta in a food processor and process until smooth, adding a drizzle of olive oil if necessary to make the ricotta creamy. Transfer to a small bowl and stir in salt to taste. Divide the hot pork ragu among 6 warm bowls. Top each portion with some of the soft polenta, a dollop of whipped ricotta, and a grind of black pepper. Serve immediately. Serves 6.

I first tried Polenta when Katie, Roberta, Jessica, and I were in Italy in 2005. It is a very interesting alternative to pasta.