Slow Cooker Pork Stew on Creamy Parmesan Polenta Tarifi

Malzemeler

• 2 Pounds Boneless Pork Shoulder Roast, 1/2 Cup Flour Seasoned With Salt & Pepper, 6 Tablespoons Olive Oil, 1 Large Onion, Cut Into Chunks, 4 Medium Carrots, Peeled & Cut Into 1-inch Pieces, 3 Celery Stalks Cut Into 1-inch Pieces, 3 Garlic Cloves, Minced, 1/2 Cup White Wine, 2 (14 Ounce) Cans Diced Tomatoes, 1 Teaspoon Dried Oregano, 1 Teaspoon Finely Chopped Fresh Rosemary, 1/2 Teaspoon Fennel Seeds, Salt & Pepper to Taste. Garnish: 1/4 Cup Chopped Fresh Parsley. Creamy Polenta: 4 Cups Water, 1 Teaspoon Salt, 1 Cup Polenta, 1 Cup Grated Parmesan Cheese, 3 Tablespoons Butter

Hazırlanışı

1. Trim the roast of fat, and cut into 1-inch pieces. Place the flour in a plastic bag, dump in the pork pieces and shake the bag until coated. Heat half the oil in a heavy skillet, and cook half the pork pieces over medium heat until lightly browned. Place the browned pork pieces in the slow cooker, then continue to brown the remaining pieces, and place these in the slow cooker when browned as well. Dump the rest of the browned pork and remaining stew ingredients except the garnish into the slow cooker and turn it on low for 8 hours. Just before you are ready to serve the stew, heat the water in a pot with the salt until boiling. Pour the polenta into the boiling water, whisking continually until the polenta is smooth and thick. Turn the heat to a simmer, cover, and continue to cook for 20 to 30 minutes, stirring vigorously every 10 minutes until the polenta is soft. Remove from the heat and stir in the cheese and butter. Scoop some polenta into four bowls, then spoon the stew on top, and garnish with the chopped parsley.

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