Oatie Peach Crumble
INGREDIENTS:
1 1/2 lb Boneless pork, lean 1/2 ts Rosemary; dried
& 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 cn Tomatoes, pear-shaped Rosemary sprigs; optional
1 c Dry red wine
1 1/2 lb Boneless pork, lean 1/2 ts Rosemary; dried
& 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 cn Tomatoes, pear-shaped Rosemary sprigs; optional
1 c Dry red wine
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3
Preparation Time: 2:15
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 (break up with a spoon) 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. Makes 6 servings.
Preparation Time: 2:15
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 (break up with a spoon) 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. Makes 6 servings.