Western Living Magazine
The Design Files: Three Bedroom Looks We Love
6 Ways to Incorporate Colour into Your Home
Before and After: A Designer’s Own 1980s Rancher Gets a Fresh ‘Modern Beach House’ Look
6 Comfort-Food Dinners Perfect for Rainy Weeknights
The Twisty Cheesy Buns that Make -40°C Winters Worthwhile
This Super-Simple Ribollita Will Be Your New Favourite Winter Meal
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Discover the Perfect Winter Getaway in Penticton
This Designer of the Year Finalist Just Launched a Gorgeous New Furniture Line
Protected: Looking For The Best Cooling Mattress? Douglas Delivers
Editors’ Picks: What We’re Reading Over the Holidays
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
And it only takes a handful of ingredients to bring it all together.
Braised pork shoulder with polenta seems fancy and complicated, but requires little effort; the oven does all the work of breaking down tough pork shoulder, rendering it incredibly tender and flavourful, and a pot of creamy polenta is easier than oatmeal, coming together in under five minutes.
Preheat oven to 300ËF. Drizzle some oil into a Dutch oven set over medium-high heat and brown pork on all sides, sprinkling with salt and pepper.
Add tomatoes, red wine and thyme to the pan, ensuring there'senough liquid to come about ½ to ¾ of the way up the side of the meatif not, add a little more wine or water. Cover and braise for 3 to 4 hours, or until pork is very tender. Pull pork apart with two forks, discarding the thyme stems. If youd like to thicken the sauce, put it on the stovetop to simmer until the liquid reduces.
In a large saucepan, bring 3 cups of water to a simmer and whisk in cornmeal along with a big pinch of salt; cook for about 3 minutes, until cornmeal thickens. Add cheese and butter and stir to melt completely. Spoon polenta into shallow bowls and top with the saucy pork. Serve topped with grated parmesan.
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