PORK RAGU on CREAMY POLENTA

PORK RAGU on CREAMY POLENTA

Hearty belly-warming stews

are a welcome meal after a chilly day out and about,

Hiking, camping or on the water, there’s nothing like that rich thick flavour.

What’s even better is not having to spend the hour or three cooking time

that is usual to capture that rich Ragu flavour.

Soooo….

I tried a little something new….

a Ragu made with pork tenderloin instead of a cut that requires more cooking time,

and no fat or waste.

…then to cut down on the cooking time even more,

I cooked it in my pressure cooker.

The aroma escaping from that little machine was pure heaven!

PORK RAGU on CREAMY POLENTA

1 pork tenderloin, cut into 2″ pieces

flour, salt and pepper for dredging

cooking oil (I used grapeseed oil)

1/2 cup chopped onion

3 cloves garlic, slivered

2 cups chopped carrots (Captain’s favourite rainbow carrots)

1 celery stock, chopped

1 tsp rosemary (or 1 tbsp fresh)

1 tsp thyme (or 2-3 stems)

1 bay leaf

1/2 cup good quality wine (and as always some for the Galley Kat)

1 generous tbsp tomato paste

2 cups canned diced tomatoes (1-15oz can)

1 recipe for Polenta (or try my easy version here)

Season pork very well, then dredge in flour to coat well.

Heat oil and brown meal well on all sides.

(*see Galley Kat Note below)

Remove pieces to a bowl.

Sauté onion, adding more oil if necessary.

Add garlic and the rest of the vegetables, scraping brown bits from pan.

Deglaze with wine.

Take a little sip for yourself.

Stir in tomato paste and diced tomatoes.

Stir in seasonings.

Place lid on Cooker

and set time for 20 minutes.

Now you can work on the polenta…

Make extra polenta, cool, then cut into pieces for tomorrow’s breakfast.

(yummy Fried Polenta drizzled with maple syrup…

….and don’t forget the bacon)

If you have leftover Ragu,

try serving it over some of your favourite pasta another night for a bit of variety.

Galley Kat Notes

*My pressure cooker is just 2 litres,

the perfect size for two people and 2 meals.

But it is really basic.

No special functions, bells or whistles.

So when it comes to the browning stages of a recipe,

I would rather use my wok,

even though it will mean washing one more pot.

I can manipulate the settings to brown meat but it’s a bit tedious.

For this dish I made an exception and used an extra pan to brown,

deglaze etc. because while the Ragu did its magic in the pressure cooker,

my already ‘dirty’ pan was used to make the polenta.

Smart little Galley Kat!

 

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