Pork Stew With Polenta
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces whole onion or 11 ounces chopped, ready-cut onion (2¼ cups)
- 2teaspoons olive oil
- 2large cloves garlic
- 4ounces peeled carrots or 4 ounces sliced, ready-cut carrots (1 cup)
- 4ounces assorted wild or plain white mushrooms
- 8ounces pork tenderloin
- Enough fresh rosemary to yield 1 tablespoon rosemary leaves or 1 teaspoon dried
- 1cup dry red wine
- 2¼cups no-salt-added chicken stock
- ½cup fine-grain polenta or instant polenta
- 1ounce Parmigiano-Reggiano ( ⅓ cup coarsely grated), optional
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
692 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 43 grams protein; 816 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
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.
- Step 3
Meanwhile, mince garlic, and add to onion as it cooks.
- Step 4
Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
- Step 5
Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
- Step 6
Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
- Step 7
Mix the browned meat in with the vegetables, and continue cooking over low heat.
- Step 8
Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
- Step 9
Grate cheese, if using, and stir into polenta.
- Step 10
Season pork mixture with salt and pepper, and serve over polenta.
Private Notes
Comments
Please check Step 6 and confirm that you are cooking the polenta with red wine and chicken broth. Doesn't the wine go with the meat?
I have the same question. The pork is just a sautee mixture the way this is written. The way I cook my polenta using water or stock is a ratio of of 2.5 liquid to 1 grits or cornmeal. I am going ahead with liquid in the pork mixture. Will report back after dinner.
I decided to give this recipe a chance in spite of all the negative reviews – until I got to the part that said to put the wine and broth into the polenta. That just sounded wrong so, instead, I added the wine to the stew with half of the broth and shook in a bit of Wondra for thickening...Voilà! The outcome was excellent. I served it with my recipe for polenta (pan-fried separately). It was delicious.
Had I read these notes first I would not have made this dish, but I’m glad that we did. The polenta was good, although I added butter and salt. I browned the meat first and added five canned plumb tomatoes, crushing them first. I also added a bit of white wine. I’m also glad that I kept the mushrooms and carrots chunky. It was a good dish.
This was one of the worst things I've ever made from the NYTimes's recipes. The pork mixture came out ok, bland, but pleasant. My husband pointed out that the recipe ignores the fundamental technique of browning the meat first before adding vegetables which exude liquid and prevent browning. Thinking Marian Burros knows more about food than I do, I followed the directions for cooking the polenta in broth & wine. DREADFUL!! Do not do this! 8 oz. wine, 1 can broth, 1/2 C. polenta WASTED!!
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