ITALIAN BRAISED PORK WITH POLENTA RECIPES

Steps:

• In a medium saucepan with a lid, bring the polenta, garlic, 4 1/2 cups water and 3/4 tsp. salt to a boil, whisking occasionally. Reduce the heat to low. Cover and cook, stirring often, until the polenta is creamy, about 18 minutes; season with salt and pepper. Meanwhile, in a large saucepan, cook the sauce, pork and peppers over medium-low, stirring, until heated through, 5 to 10 minutes. Top the polenta with the pork mixture; garnish with the shaved cheese and torn basil.

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
• Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
• Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.