Italian Pork Chili with Polenta

Name: Italian Pork Chili with Polenta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami; 2 Tbsps butter; 946 milliliters chicken stock; 118 milliliters dry red wine; 2 Tbsps EVOO; 1 teaspoon fennel seeds; 1 leave Chopped fresh flat parsley, for garnish; 2 Tbsps chopped fresh thyme; 3 cloves garlic, finely chopped; 454 grams ground pork; 1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped; 1 medium onion, finely chopped; 1 sprig fresh oregano, finely chopped; 113 grams pancetta, finely diced; 237 milliliters grated pecorino, plus more for serving; 237 milliliters quick-cooking polenta; 1 large red bell pepper; 6 servings Salt and freshly ground black pepper; 59 milliliters tomato paste; 237 milliliters whole milk

Italian Pork Chili with Polentan is a Mediterranean recipe that serves 6. One portion of this dish contains around 34g of protein, 53g of fat, and a total of 729 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. It works well as a pretty expensive main course for The Super Bowl. Head to the store and pick up bell pepper, butter, chicken stock, and a few other things to make it today. It is a good option if you're following a gluten free diet. Italian Braised Pork with Polenta, Italian Braised Pork with Polenta, and Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn are very similar to this recipe.

Instructions

Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened.

Ingredients you will need

Bell Pepper

Equipment you will use

Tongs

Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper.

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Pepper

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Bowl

Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat.

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Extra Virgin Olive Oil

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Dutch Oven

Add the sausage and pancetta and cook until well browned.

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Pancetta

Sausage

Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.

Ingredients you will need

Roasted Red Peppers

Chili Pepper

Fennel Seeds

Tomato Paste

Ground Pork

Oregano

Garlic

Onion

Thyme

Wine

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Wooden Spoon

Pot

Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan.

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Chicken Stock

Milk

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Sauce Pan

Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes.

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Polenta

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Whisk

Remove from the heat.

Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese.

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Salt And Pepper

Polenta

Butter

Cheese

Chili Pepper

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Bowl

Ladle

Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.

Ingredients you will need

Parsley

Polenta

Chili Pepper

Equipment

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.