Polenta And Braised Pork "Lasagne"
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Water (plus 3 tablespoons)1 tsp
Salt1 cup
Cornmeal2 tbsps
Olive Oil1 large
Onion (about 1 pound, chopped)2 large
Garlic Cloves (sliced)1.5 tbsps
All-Purpose Flour1 tbsp
Tomato Paste1.5 tbsps
Unsalted Butter1.25 cups
Milk450 g
Provolone (aged)Directions:
1
Make polenta: In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream
2
Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta
3
Remove pan from heat and cover to keep warm
4
Stir polenta just before using
5
Polenta will keep warm, covered, about 20 minutes
6
Makes about 3 cups
7
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor
8
However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time
9
We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure
10
To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available
11
This cooks in a mere fifteen minutes
12
On a lightly oiled large baking sheet spread warm polenta into a 15- by 12-inch rectangle (about 1/2 inch thick) and cool to room temperature
13
Polenta may be made 2 days ahead and chilled, covered
14
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream
15
Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta
16
Remove pan from heat and cover to keep warm
17
Stir polenta just before using
18
Polenta will keep warm, covered, about 20 minutes
19
Makes about 3 cups
20
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor
21
However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time
22
We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure
23
To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available
24
This cooks in a mere fifteen minutes
25
On a lightly oiled large baking sheet spread warm polenta into a 15- by 12-inch rectangle (about 1/2 inch thick) and cool to room temperature
26
Polenta may be made 2 days ahead and chilled, covered
27
Make filling: Pat pork dry and season with salt
28
In a heavy 7- to 8-quart kettle heat oil over moderately high heat until hot but not smoking and brown pork in 2 batches, transferring with tongs to a bowl
29
In fat remaining in kettle sauté onion and celery, stirring occasionally, until just tender
30
Add garlic and rosemary and sauté, stirring, 1 minute
31
Return pork to kettle and add tomatoes with juice and 2 cups water
32
Simmer mixture, covered, 1 1/2 hours, or until meat is very tender
33
Transfer pork to a cutting board to cool
34
In a small bowl stir together flour and remaining 3 tablespoons water and whisk into liquid remaining in kettle
35
Discard bones and fat from pork and chop meat
36
Add pork and tomato paste to kettle, stirring, and simmer until filling is reduced to about 6 cups
37
Filling may be made 2 days ahead and chilled, covered
38
Preheat oven to 400°F
39
Pat pork dry and season with salt
40
In a heavy 7- to 8-quart kettle heat oil over moderately high heat until hot but not smoking and brown pork in 2 batches, transferring with tongs to a bowl
41
In fat remaining in kettle sauté onion and celery, stirring occasionally, until just tender
42
Add garlic and rosemary and sauté, stirring, 1 minute
43
Return pork to kettle and add tomatoes with juice and 2 cups water
44
Simmer mixture, covered, 1 1/2 hours, or until meat is very tender
45
Transfer pork to a cutting board to cool
46
In a small bowl stir together flour and remaining 3 tablespoons water and whisk into liquid remaining in kettle
47
Discard bones and fat from pork and chop meat
48
Add pork and tomato paste to kettle, stirring, and simmer until filling is reduced to about 6 cups
49
Filling may be made 2 days ahead and chilled, covered
50
Preheat oven to 400°F
51
Make béchamel sauce: In a small saucepan heat butter over moderate heat until foam subsides and whisk in flour
52
Cook roux, whisking, 1 minute and add milk in a stream, whisking
53
Simmer béchamel sauce, whisking, until smooth and thickened slightly, about 2 minutes, and season with salt
54
Cut polenta into 3-inch squares
55
In a 3-quart shallow baking dish spoon half of filling and top with half of polenta squares
56
Repeat layering with remaining filling and polenta squares and spread béchamel sauce over top to cover completely
57
Sprinkle cheese over béchamel sauce and bake, uncovered, 45 minutes, or until heated through and top is golden
58
In a small saucepan heat butter over moderate heat until foam subsides and whisk in flour
59
Cook roux, whisking, 1 minute and add milk in a stream, whisking
60
Simmer béchamel sauce, whisking, until smooth and thickened slightly, about 2 minutes, and season with salt
61
Cut polenta into 3-inch squares
62
In a 3-quart shallow baking dish spoon half of filling and top with half of polenta squares
63
Repeat layering with remaining filling and polenta squares and spread béchamel sauce over top to cover completely
64
Sprinkle cheese over béchamel sauce and bake, uncovered, 45 minutes, or until heated through and top is golden