In a 3+ quart sauce pan heat one tablespoon of Cobrancosa EVOO. Saute the shallots until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Add the cheese, remaining tablespoon of Corbancosa EVOO, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa EVOO to 350 degrees on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown. Serve the pork (Slow Braised Pork with Tomato & Fennel Sugo) in large shreds with the sauce from the pan over the hot, crispy polenta. Serves 8.
Ingredients
Directions
In a 3+ quart sauce pan heat one tablespoon of Cobrancosa EVOO. Saute the shallots until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.
Add the cheese, remaining tablespoon of Corbancosa EVOO, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.
Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa EVOO to 350 degrees on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown. Serve the pork (Slow Braised Pork with Tomato & Fennel Sugo) in large shreds with the sauce from the pan over the hot, crispy polenta. Serves 8.