Pork With Rosemary Polenta Recipes

PORK RAGù OVER CREAMY POLENTA

Steps:

• Pork:
• Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
• Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
• Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
• Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
• Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
• Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
• Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
• Polenta and assembly:
• Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
• Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
• Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

PORK WITH POLENTA AND ROSEMARY PEACHES

Steps:

• For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
• For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
• Preheat oven to 400 degrees F.
• Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
• Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
• Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
• For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
• For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
• For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
• Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA

Steps:

• Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

PORCINI-CRUSTED PORK WITH POLENTA

Steps:

• Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

POT-ROASTED PORK WITH RED WINE, SAGE AND ROSEMARY

Steps:

• Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
• Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
• Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
• Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
• Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
• Squeeze porcini to remove excess liquid and set soaking liquid aside.
• Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
• Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
• Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
• Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
• Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
• If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
• The sauce will intensify in colour but shouldn't burn.
• POLENTA:.
• For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
• Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
• Remove the pork from the sauce, thickly slice.
• Serve with the polenta, drizzle with sauce, and garnish with parsley.

ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Off the heat, stir in the Parmesan.
• Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
• Dust each triangle lightly in flour.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

PORK STEW WITH POLENTA

Steps:

• Chop whole onion.
• Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion in the oil until it begins to soften.
• Meanwhile, mince garlic, and add to onion as it cooks.
• Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
• Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
• Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
• Mix the browned meat in with the vegetables, and continue cooking over low heat.
• Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
• Grate cheese, if using, and stir into polenta.
• Season pork mixture with salt and pepper, and serve over polenta.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.