Diced Pork Sauce with Polenta 3

We were always delighted when our grandmother and aunties made point with pork for Sunday dinner. We have such great memories of sharing this and other delicious meals around the dinner table as we grew up in our Italian family. This is one of my all-time favorites as this dish brings back so many fond memories for me, my brothers and our childhood growing up.

4 to 5 boneless pork loin chops (1 1/2 inches thick)

1/2 teaspoon sage

1 cup onions, diced

1/2 teaspoon marjoram

4 to 5 garlic cloves, minced

1/2 teaspoon thyme

4 tablespoon olive oil

1/4 teaspoon cayenne

1 tablespoon sesame oil

4 to 5 bay leaves

1 cup diced tomatoes

1/4 cup dry white wine

1/2 cup mushrooms, sliced and sautéed

48 ounces quality chicken stock

3/4 cup browned flour*

3/4 cup fresh parsley, chopped


1. Cut pork into 3/4-inch cubes. Sauté onion in hot butter and oil about 10 minutes. Remove onion and set aside. Leave oil in pan. Add the diced meat and brown lightly, about 20 minutes. Pan bottom will begin to pick up a little color. Add garlic and the cooked onions. Add chicken stock, bay leaves, sage, marjoram, thyme, rosemary, cayenne and tomatoes.

2. Bring to a simmer and continue cooking about 1 hour until meat is tender. Add browned flour, wine and mushrooms. Simmer 1/2 hour to blend flavors. Add handful of chopped parsley.

Browned Flour:

You can make this ahead. Keep in refrigerator. Place 1 cup flour in an 8-inch skillet at very low temperature. Keep mixing and heating until flour is dark beige. May take about 2 hours on low heat. Burns quickly and needs constant attention should you decide to use high heat. I’ve found that microwaving the flour in a shallow dish in 1-or 2- minute intervals, stirring between each interval, produces browned flour, as well.


Polenta is available in most grocery stores, however, this is my favorite way to prepare polenta. In a small bowl, whisk together 1 cup yellow cornmeal and 1 cup water. In a medium saucepan, bring 3 1/4 cups water, 2 teaspoons salt and 1/8 teaspoon ground pepper to a rapid boil. Gradually stir in cornmeal mixture. Reduce heat to simmer, stirring frequently until mixture is thick, 5 to 8 minutes. Remove from heat. Stir in 1 cup grated fontina cheese and 2 tablespoons butter until melted.

Ladle a scoop of creamy polenta into a bowl. Top polenta with a ladle of diced pork.

Serves 8.

My book, Homes That Cook, is available online at Barnes and Noble, Amazon and other online venues. I also have a website, HomesThatCook.com. where one can find the link to purchase the book as well as my blog.

 This is one of my all time favorites as this dish brings back so many fond memories for me, my brothers and our childhood growing up.