3 pounds boneless, skinless pork shoulder½ teaspoon salt½ teaspoon black pepper¼ cup tomato paste¼ cup brown sugar2 cups low-sodium chicken broth2 sweet onions, thinly sliced3 cloves garlic, minced2 chipotle peppers in adobo, seeded and chopped1 tablespoon adobo sauce2 mangoes, diced, or 2 cups frozen mango chunks, thawed¼ cup cilantro, chopped Cooked grits, or polenta Season… Continue reading Chipotle-Mango Pulled Pork
Tag: Polenta
Pumpkin Polenta
Approximately 5 cups water, chicken stock or vegetable stockHave available 2 cups boiling water or stock1 teaspoon salt1 1/3 cups cornmeal¾ cup canned pumpkin½ cup cream cheese, cut into small pieces½ teaspoon nutmeg Before heating the water or stock, stir in salt and cornmeal until smooth. Bring mixture to a boil, stirring constantly. If the… Continue reading Pumpkin Polenta
Our Favorite White Beans to Top Our Polenta With
This one is a quicker and simpler version of another recipe I blogged, “Fagioli all’Ucelletto (Beans With Sage)”. 1 can tomatoes, 15 ounces – diced, peeled, or whatever you’ve got 1 can cannellini beans, 15 ounces, drainedor1 ¼ cups cannellini beans, home-cooked 2 tablespoons olive oil2 cloves garlic, peeled and cut in half½ teaspoon rubbed… Continue reading Our Favorite White Beans to Top Our Polenta With
No-Stir Polenta
Polenta is that great, Italian staple, cooked from coarsely-ground cornmeal. Following traditional recipes say to boil the water first, and then very slowly stir the cornmeal into it – not too fast, or it will form unpleasant lumps. This is all due to the high temperature of the water. This recipe solved that problem by… Continue reading No-Stir Polenta
Recipes out of the Blond Box 