Italian Pork Chili With Polenta
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 large
Red Bell Pepper110 g
Pancetta (finely diced)450 g
Ground Pork2 tbsps
Thyme (chopped fresh)1 tsp
Fennel Seed4 cloves
Garlic (finely chopped)1 medium
Onion (finely chopped)1 sprig
Oregano (fresh, finely chopped)1 cup
Tomato Paste1 cup
Red Wine (dry)5 cups
Chicken Stock1 cup
Whole Milk1 cup
Polenta (quick-cooking)2 tbsps
Butter1
SaltDirections:
1
Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened
2
Transfer to a bowl, cover and let cool
3
Peel, seed and chop the pepper
4
Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat
5
Add the sausage and pancetta and cook until well browned
6
Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes
7
Stir in the tomato paste and cook for 1 minute
8
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon
9
Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine
10
Bring 2 cups chicken stock and the milk to a low boil in a saucepan
11
Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes
12
Remove from the heat
13
Add the butter and then the cheese, stirring until melted
14
Season with salt and pepper
15
Ladle the polenta into shallow bowls and hollow out the center
16
Fill with the chili and top with more cheese
17
Garnish with parsley
18
Cook's Note: The chili can be covered and refrigerated for a make-ahead meal
19
Reheat over medium heat, and prepare the polenta before serving