stew-peppercorn pork with polenta
 
recipe by : 
serving size : 6 preparation time :0:00 
categories : 
 
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
 
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. 
 
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. 
 
source: 
"tastes of italia, nov 03" 
 
 
* exported from mastercook * 
 
 
(ID: 73753) Mirror: rec.food.recipes: Mon, Jul 18, 2005


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