Braised Pork Cheeks with Polenta
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork Cheeks | 600g |
| Red Wine | 100g |
| Tomato Passata | 500g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Celery | 1 stalk |
| White Onions | 1 |
| Carrot | 1 |
| Garlic | 1 clove |
| Rosemary | 1 sprig |
| Extra Virgin Olive Oil | To taste |
| Fine Cornmeal (Fioretto) | 250g |
| Water | 1 liter |
| Salt (for polenta) | ½ tsp |
| Extra Virgin Olive Oil (for polenta) | 7g |
Instructions:
To prepare the braised pork cheeks with polenta, start by preparing the vegetables for the soffritto. Clean and finely chop the carrot, onion, celery, and garlic. Additionally, mince the rosemary to release its aromatic oils. These ingredients will form the base of the dish, adding depth of flavor to the pork cheeks.
Next, take a heavy-bottomed cast-iron skillet or Dutch oven, and pour a generous drizzle of extra virgin olive oil to coat the bottom. Heat the oil over medium-high heat until it shimmers. Add the chopped vegetables and garlic to the pan, allowing them to soften and brown slightly, stirring occasionally. This step should take about 5-7 minutes.
Once the vegetables are tender and lightly caramelized, add the rosemary and continue to sauté for another minute. Then, pour in the red wine, stirring to deglaze the pan. Allow the wine to reduce and evaporate, which should take another 3-4 minutes, concentrating its flavor.
Add the tomato passata to the pan, and season generously with salt and black pepper. Stir everything together, ensuring the sauce coats the vegetables evenly. Cover the pan with a lid, reduce the heat, and let it simmer for about 45 minutes. During this time, the pork cheeks will become tender and soak up all the rich flavors of the sauce.
While the pork cheeks are braising, you can prepare the polenta. In a separate large saucepan, bring 1 liter of water to a boil. Once boiling, add the ½ teaspoon of fine salt. Gradually whisk in the fine cornmeal (fioretto), stirring continuously to prevent lumps. Lower the heat and allow the polenta to cook for about 40-45 minutes, stirring frequently to ensure it cooks evenly and doesn’t stick to the bottom.
As the polenta thickens, you may need to adjust the heat, ensuring it maintains a steady simmer without boiling over. Once the polenta is cooked through and has a creamy consistency, stir in the remaining 7 grams of extra virgin olive oil to enhance its flavor and silkiness. Continue stirring until the oil is fully incorporated.
Once both the pork cheeks and the polenta are cooked, it’s time to serve. Spoon a generous amount of the creamy polenta onto each plate, then top it with the braised pork cheeks and their rich sauce. Serve immediately while everything is hot and delicious.
This hearty and satisfying dish is perfect for a cozy family meal, combining the tender richness of the pork cheeks with the comforting texture of the creamy polenta. It’s sure to become a favorite for those who appreciate flavorful, slow-cooked dishes.
Enjoy your Braised Pork Cheeks with Polenta, a perfect combination of tender meat and creamy cornmeal!
