Milanese Pork Stew with Polenta

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Butter/Margarine 2 Tablespoon
Salt pork 1/4 Pound , cubed
Sliced onion 1 Cup (16 tbs)
Carrots 1 Pound , pared and cut on diagonal in 1 1/2 inch pieces
Celery stalk 1
Lean pork 1 1/2 Pound , cut in 1 1/2 inch pieces
Sweet italian sausages 3 , cut in half
Salt 1 Teaspoon
Ground pepper 1/8 Teaspoon
Bay leaf 1 , crumbled
All purpose flour 2 Tablespoon
Dry white wine 1 Cup (16 tbs)
Water 1/2 Cup (8 tbs)
For polenta
Water 4 Cup (64 tbs)
Salt 1 Tablespoon
Yellow cornmeal 2 Cup (32 tbs)
Cabbage 2 Pound (1 head)

Directions

GETTING READY

Polenta:

1) Generously grease a 9-by-5-by-3-inch loaf pan.

2) In a 6-quart kettle, heat 4 cups water and 1 tablespoon salt over high heat, until it boils.

3) Gradually add in the corn-meal, stirring constantly with wire whisk until the mixture is thick.

4) Simmer and cook stirring constantly until very thick for about 15 minutes.

5) Transfer into the loaf pan, flattening evenly and keep warm.

MAKING

6) In a 6-quart Dutch oven or heavy kettle, melt butter saute salt pork, onion, carrot and celery, stirring, for 5 minutes.

7) Using a ladle take the vegetables out of the pan and reserve, leaving salt pork in pan.

8) In the same kettle or Dutch oven, brown the pork and sausage on all sides about 25 minutes.

9) Stir in 1 teaspoon salt, pepper, bay leaf and flour; until well mixed.

10) Pour in wine and 1/2 cup water.

11) Put the lid on and cook over low heat for 1 1/2 hours, or until pork is tender.

12) Stir in the reserved vegetables after 1 hour of cooking.

FINALIZING

13) Remove and discard the outer leaves of cabbage and wash the head.

14) Cut the cabbage into 8 wedges.

15) In a skillet, add 1 cup water, heat to boiling season with salt, and add cabbage.

16) Put the lid on, simmer and cook, for 10 minutes more.

17) Take the pan off the heat.

SERVING

18) Place the cabbage wedges in spoke fashion, in center of round platter.

19) Place with meat and vegetables into center.

20) Invert polenta out of pan and cut into 1/2-inch slices.

21) Place polenta around edge of the plate.

22) Stream the pan liquid over cabbage and meat, and serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 130 Minutes
Ready In: 130 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 716Calories from Fat 281

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol

Sodium 1965 mg81.88%

Total Carbohydrates 64 g21.3%

Dietary Fiber 10 g40%

Sugars 9 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet