I made this dish a while back and want to share it, our son and me thought it was the best dish I have cooked lately. The recipe called for polenta but I used grits, For my grits I use some Palmetto Farm’s coarse ground grits from South Carolina. I use their mix of white and yellow and get them from Amazon.
To cook the grits I use 3 cups of water, 1 cup of grits and 1 stick of butter. I bring 2 cups of water and the butter to a boil and add the cup of grits to a cup of water and let them soak while the water boils. Add the wet grits to the water slowly and stir. Turn the heat down to a simmer and stir until the grits are as thick as you want. It will take about a half hour. When they are thick add in whatever cheese you want. I used parmesan
For the pork ragu you want shoulder, (butt) cooked like pulled pork. I did 4 country style ribs on my Traeger for 2 ½ hrs. at 250 deg. I sprayed my Instant Pot with some olive oil, and added a 28 oz. Can of San Marzano tomatoes and mashed them up with a potato masher. I added two slices of chopped onions and the CS ribs. I cooked on meat stew normal setting for 40 minutes.
I took all the meat off the ribs and added back to the pot. I added in the tomato paste, seasoning and garlic. I set the IP on Slow cook normal for 3 hours. When it was done I served the ragu over the grtis. It was delicious, the San Marzano tomatoes really make the difference in the taste. I think I even like it better than another favorite, shrimp and grits!
Original Recipe
Pork ragu over grits
INGREDIENTS
1. Pork:
3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
Kosher salt, freshly ground pepper
freshly
1 tablespoon vegetable oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup full-bodied red wine
1 28-ounce can whole peeled tomatoes
4 sprigs thyme (I used 1 tsp. Groend thyme)
2 sprigs rosemary ( Iused 1 tsp dried basil)
2 bay leaves
2. Polenta and assembly: (Iused grits)
Kosher salt
1 1/2 cups coarse polenta (not quickcooking)
1/4 cup unsalted butter
1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
Freshly ground black pepper
1/2 cup chopped fresh parsley
Olive oil (for drizzling)
PREPARATION
1. Pork:
1. Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
2. Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
3. Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
4. Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
5. Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2–3 hours.
6. Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
7. Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
2. Polenta and assembly:
1. Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
2. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
3. Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
