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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pork & Pepper Ragu with Creamy Polenta

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

For the ragu:
1 pork tenderloin, quartered lengthwise and then cubed into 1 inch pieces
1 Tablespoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons dried basil
2 Tablespoons olive oil, divided
2 large shallots, finely chopped
2 large garlic cloves, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
6 cremini mushrooms, chopped
1/4 cup dry red wine
1 14.5 oz. can diced tomatoes
1 cup tomato sauce

For the creamy polenta:
1-1/2 cup water
1/2 teaspoon kosher salt
1/2 cup polenta
2 Tablespoons grated parmesan cheese
2 Tablespoons heavy cream

Directions

In a small bowl, mix togther the chili powder, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and dried basil. Pour the mixture over the cubed pork and toss to coat evenly. Heat olive oil in a large deep skillet over medium high heat. Add the seasoned pork. Cook, stirring occasionally until the pork is browned on all sides and almost cooked through. Remove the pork from the skillet with a slotted spoon. Add the remaining tablespoon olive oil and saute shallots and garlic for about 2 minutes. Add the peppers; saute for 4 minutes. Add the mushrooms; saute for 3 minutes. Add the wine and bring to a boil. Cook until the liquid is reduced by half, about 5 minutes. Add the diced tomatoes, tomato sauce and return the pork to the pan. Simmer for 20 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

While ragu is simmering, make the polenta. In a medium saucepan add water and 1/2 teaspoon salt. Bring to a boil. Gradually add polenta, stirring constantly. Reduce heat and simmer polenta, stirring occasionally, until thickened, about 10 minutes. Add 2 tablespoons parmesan cheese and cream to polenta and stir to blend. Season to taste with kosher salt and freshly ground black pepper.

To serve, spoon polenta in the center of a shallow pasta bowl and top with ragu.

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