Oatie Peach Crumble
- Place pork and 1/2 cup of the water in a 5-to 6-qt pan
- Cover and cook over medium-high heat for 10 mins
- Uncover and continue cooking, stirring, until juices have
evaporated and meat is browned (about 5 more mins)
- Add mushrooms, onion, and garlic; reduce heat to medium and cook,
stirring often, until onion is soft ( about 5 mins)
- Add tomatoes (in smaller pieces) and their liquid, wine, dry
rosemary, marjoram, oregano, and thyme, stirring to loosen
browned bits
- Bring to a boil; reduce heat and simmer, partially covered,
until pork is tender (about 1 1/2 hrs)
- About 30 mins before stew is done
- bring chicken broth and remaining water to a boil in a heavy
3- to 4-qt pan over high heat
- Stir in polenta in a thin stream
- Cook, stirring, until polenta begins to thicken; reduce heat to
low and continue cooking, stirring often, until no longer
grainy (20 to 25 mins)
- Spoon onto a platter and top with stew
- sprinkle with parsley. Garnish with rosemary sprigs, if desired
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Ingredients
- 1 1/2 lb Boneless pork, lean 1/2 ts Rosemary (dried and fat
trimmed)
- 1/2 ts Marjoram (dried)
- cut in 1 1/2" cubes 1/2 ts Oregano (dried)
- 3 1/2 c Water 1/2 ts Thyme leaves (dried)
- 3/4 lb Mushrooms, small; halved 4 c Chicken broth, low-sodium
- 1 lg Onion; chopped 2 c Polenta
- 2 Cl Garlic; minced or pressed 1/2 c Parsley, Italian (chopped)
- 1 c Dry red wine
- 1 cn Tomatoes, pear-shaped Rosemary sprigs (optional)
Comment
This source if from the Net and is for personal recording and purposes
only.
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