Italian pork stew with polenta

6 servings

Ingredients

Quantity Ingredient
1½ pounds Boneless pork, lean
& fat trimmed cut in 1 1/2\" cubes
3½ cup Water
¾ pounds Mushrooms, small; halved
1 large Onion; chopped
2 Cl Garlic; minced or pressed
1 can Tomatoes, pear-shaped
1 cup Dry red wine
½ teaspoon Rosemary; dried
½ teaspoon Marjoram; dried
½ teaspoon Oregano; dried
½ teaspoon Thyme leaves; dried
4 cups Chicken broth, low-sodium
2 cups Polenta
½ cup Parsley, italian; chopped
Rosemary sprigs; optional

Directions

Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3 Preparation Time: 2:15

Place pork and ½ 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 1½ 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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