stew-peppercorn pork with polenta
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| recipe by : |
| serving size : 6 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1/3 cup | olive oil |
| 4 clove | garlic -- chopped |
| 1 | onion -- chopped |
| 1 lb. | lean pork shoulder -- cut into bite-sized pieces |
| 2 | pork sausage links -- cut into bite-sized pieces |
| 1 tsp | peppercorns -- crushed |
| pinch | salt |
| 2 | carrots -- cut into 1/8" slices |
| 3 | red potatoes -- diced |
| 1 | bay leaf |
| 1 cup | dry red wine |
| 1 | 14 oz. can diced tomatoes |
| 2 cup | beef broth |
| | polenta |
| 4 cup | water |
| 1 tsp | salt |
| 1 cup | yellow cornmeal |
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| in a large skillet, combine olive oil, garlic and onion and cook on |
| medium high heat for 4 minutes. add the pork, sausage, peppercorns and |
| salt |
| and brown the meat on all sides. add carrots, potatoes, bay leaf and wine |
| and scrape bits off bottom of pan. add tomatoes and broth and simmer for |
| about 90 minutes. remove bay leaf and serve. |
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| polenta: |
| combine water and salt and bring to a boil. gradually add in cornmeal, |
| whisking until smooth. reduce heat to simmer. cook about 30 minutes, |
| stirring frequently, until polenta thickens and pulls away from the sides |
| of |
| the pan. serve with peppercorn pork stew. |
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| source: |
| "tastes of italia, nov 03" |
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| * exported from mastercook * |
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| (ID: 73753) Mirror: rec.food.recipes: Mon, Jul 18, 2005 |