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Polenta Incantenata
Total:
3 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 branch rosemary, leaves stripped and coarsely chopped
  • 3 tablespoons chopped fresh sage
  • 2 cloves garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • One 1-pound piece pork belly 
  • 1/2 cup beer 
  • 1 small bunch collard greens, tough ribs removed, sliced into 1/4-inch ribbons and roughly chopped 
  • One 13-ounce package instant polenta 
  • 3 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F.

In a small bowl, mix together the rosemary, sage, garlic, 1 tablespoon of the olive oil and some salt and pepper. Score the pork belly and rub it with the herb mixture. Place the pork in a baking dish, add the beer, cover with foil, and cook for 3 hours. Set aside to cool, then roughly chop the pork belly.

While the pork is cooking, bring a large pot of water to a boil. Add the collards; cook for 3 minutes, then drain and rinse in cold water to stop cooking. Squeeze the greens by hand to remove excess water. Set aside.

In a separate pot, bring 6 or 7 cups of water and the remaining 2 tablespoons olive oil to a boil. Reduce the heat to a gentle simmer and slowly pour in the polenta. Cook for a couple minutes, stirring continuously. When the polenta begins to thicken, stir in the collard greens, pork and parsley and mix well; the finished polenta should be fairly loose. Serve.

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