1 1/2 lb boneless pork, lean
1 & fat trimmed - cut in 1 1/2 cubes
3 1/2 cup water
3/4 lb mushrooms, small; halved
1 large onion; chopped
2 cl garlic; minced or pressed
1 can tomatoes, pear-shaped
1 cup dry red wine
1/2 teaspoon rosemary; dried
1/2 teaspoon marjoram; dried
1/2 teaspoon oregano; dried
1/2 teaspoon thyme leaves; dried
4 cup chicken broth, low-sodium
2 cup polenta
1/2 cup parsley, italian; chopped
1 rosemary sprigs; optional
Place pork and 1/2 cup of the water in a 5- to 6-qt pan. Cover and cook over medium-high heat for 10 mins. Uncover and continue cooking, stirring, until juices have evaporated and meat is browned (about 5 more mins). Add mushrooms, onion, and garlic; reduce heat to medium and cook, stirring often, until onion is soft ( about 5 mins).
Add tomatoes (break up with a spoon) and their liquid, wine, dry rosemary, marjoram, oregano, and thyme, stirring to loosen browned bits. Bring to a boil; reduce heat and simmer, partially covered, until pork is tender (about 1 1/2 hrs).
About 30 mins before stew is done, bring chicken broth and remaining water to a boil in a heavy 3- to 4-qt pan over high heat. Stir in polenta in a thin stream. Cook, stirring, until polenta begins to thicken; reduce heat to low and continue cooking, stirring often, until no longer grainy (20 to 25 mins).
Spoon onto a platter and top with stew; sprinkle with parsley. Garnish with rosemary sprigs, if desired. Makes 6 servings.
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