Shareable Pork Ragu with Polenta Board (Low-FODMAP)
This pork ragu with polenta recipe is inspired by a dish my husband and I have had at Cucina Enoteca in Irvine. We LOVE that place – it is easy, stylish, and they serve great dishes and cocktails. The décor is eclectic and memorable. Everything feels so modern, chic, and tasty! I would go there for dinner dates, celebratory work lunches, and even my mom’s birthday.
One of the dishes we loved in particular was the daily ragu polenta board, plated tableside on a wooden board. (I know, I can hear the redditors at r/wewantplates getting their typing fingers ready but I found it quite fun!) On dates, it’s quite romantic diving into it together by candlelight. While they had a variety of meats on rotation, one of our favorites was the pork ragu.
Now that we’re no longer near Cucina Enoteca, I developed this recipe for a romantic dinner date in.
- Dutch oven or heavy bottomed stock pot
- Instant Pot or pressure cooker (if you don’t have a pressure cooker, you can simmer in the dutch oven/stock pot for 3-4 hours instead)
- Another smaller pot for polenta
|3 pounds Boston butt or pork shoulder|
|1 cup chicken broth (such as Whole Foods Market Chicken Broth)|
|1 bay leaf|
|3-4 sprigs rosemary or thyme (or a little of both!)|
|2 tablespoons tomato paste|
|1 cup red wine (Carbernet recommended but any will do!)|
|1 (28 oz) can crushed tomatoes|
|1 teaspoon garlic oil|
|parmesan or pecorino cheese|
|parsley (for garnish)|
|1 ½cups polenta (coarse)|
|4 tablespoons (half a stick) butter|
|½cups parmesan or pecorino cheese|
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