Italian Braised Pork with Polenta

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Italian Braised Pork with PolentaRecipe

Photo: Randy Mayor; Styling: Lindsey Lower

When ready to serve, just whip up a fresh batch of polenta. Pack any leftover pork in an airtight container and pop into the freezer for a quick and flavorful supper down the road.

Serves 6 (serving size: 1 1/4 cups pork mixture and 1/2 cup polenta)


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1 tablespoon olive oil
1 (1 1/2-pound) boneless pork shoulder (Boston butt)
1/2 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups vertically sliced onion
1 cup sliced yellow bell pepper
10 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups water
1 cup 2% reduced-fat milk
3/4 cup instant polenta
1 tablespoon grated Parmesan cheese


Hands-on: 30 Minutes
Total: 8 Hours, 15 Minutes

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 10 minutes, turning to brown all sides. Transfer pork to a slow cooker. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Transfer mixture to slow cooker. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes; turn off heat. Shred pork with 2 forks.

2. Combine 2 cups water and milk in a saucepan over medium heat; bring to a boil. Reduce heat to low; add polenta, stirring with a whisk. Cook 4 minutes, stirring frequently. Remove from heat; stir in cheese and remaining 1/4 teaspoon pepper. Serve pork over polenta in shallow bowls.

Created date

December 2014

Nutritional Information

Calories 334
Fat 11.8 g
Satfat 3.8 g
Monofat 5.7 g
Polyfat 1.3 g
Protein 28 g
Carbohydrate 25 g
Fiber 5 g
Cholesterol 80 mg
Iron 3 mg
Sodium 422 mg
Calcium 127 mg