Stew with polenta a perfect main course. The recipe I want to tell you about today is a tender and flavorful Pork Stew that I served with polenta. A dish that can also be considered a complete meal due to the presence of polenta. As meat, I used pork chunks, but following the same recipe, you can also use veal chunks. For an even richer dish, you can also add potato cubes. Don’t miss the recipe for Chicken cutlets with speck and walnuts. Let’s run to the kitchen and prepare a delicious Pork Stew with polenta
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 265.55 (Kcal)
- Carbohydrates 8.40 (g) of which sugars 0.38 (g)
- Proteins 27.08 (g)
- Fat 13.26 (g) of which saturated 4.01 (g)of which unsaturated 10.76 (g)
- Fibers 1.03 (g)
- Sodium 289.44 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stew with polenta
- 1.32 lbs pork loin
- 1 carrot
- 1 onion (medium)
- 1/2 stalk celery
- 2 tbsp extra virgin olive oil
- 1/3 cup flour (for dusting the meat)
- 1/2 cup tomato sauce
- 1 sprig rosemary
- to taste salt
- 1 pinch pepper
- 6 oz instant polenta
- 3 cups water
- to taste salt
How to prepare Stew with polenta
Cut the meat into chunks of more or less the same size. You can also choose pre-cut meat. Dust the meat pieces with flour. Clean the vegetables, celery, onion, and carrot, and cut them into small pieces.
Pour 3-4 tablespoons of extra virgin olive oil into a saucepan. Add the vegetables and pork chunks. Let the meat fry over medium heat for a few minutes, turning it often with a wooden spoon.
Pour in the tomato sauce, a glass of water, a pinch of salt, rosemary, and a pinch of pepper. Let the meat stew cook over low heat for about an hour and a half. Check often, and if it dries out too much, add more water. At the end of cooking, the meat should be very tender and immersed in a creamy sauce.
While the meat cooks, prepare the polenta. Pour the water into a saucepan. Adjust the salt. Let the water heat until almost boiling. Sprinkle the polenta into the water, stirring with a whisk. Cook the polenta while continuing to stir over medium heat. With instant polenta, it takes 7-8 minutes of cooking.
Transfer the polenta to a shallow rectangular oiled baking dish and let it cool. I sped up the process by placing the dish outside on the balcony.
Flip the polenta onto a cutting board and use a round mold, a pastry cutter, or simply a cup to cut out polenta cakes. Serve the stew accompanied by 1-2 polenta cakes warmed in the oven or grilled on a plate.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the polenta in advance, even the day before
If there’s leftover meat, store it in a container in the fridge for 1-2 days
Don’t miss the recipe for Carne alla genovese
Your Questions
Can I skip the tomato sauce?
Yes, in that case, I recommend replacing the water with vegetable or beef broth
