Polenta with spiced pork and yellow pepper stew

Method

1. Tip the polenta into a large jug to make it easy to pour.

2. Pour the water into a large saucepan, add 1 tablespoon of salt, and bring to the boil. Now add the polenta in a slow, continuous stream, stirring continuously with a long handled whisk or wooden spoon until completely blended.

3. Reduce the heat to very low, and cook, stirring frequently, for 45 minutes.

4. While the polenta is cooking, season the meat with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a frying pan. When very hot add the seasoned pork in batches. Fry over high heat until browned and well sealed. As each batch is cooked, remove to a warm plate.

5. When all the meat is cooked, reduce the heat to medium. Add the onions and gently fry for 5-7 minutes until soft. Then add the garlic and fry for another minute or two.

6. Mix together the pancetta and parsley and add to the pan. Add the chillies and yellow pepper. Cook the mixture for about 3 minutes.

7. Return the pork to the pan, along with any juices that have accumulated on the plate.

8. Pour in the wine, stirring and scraping the residue in the base of the pan. Let the liquid reduce for a minute.

9. Add the puréed tomatoes and a cup of water and bring to a simmer.

10. Cook over medium heat for about 40 minutes until the sauce is reduced and slightly thickened and the meat is tender.

11. Serve hot with the polenta.

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Ingredients

120g Polenta
500ml water
500g pork, trimmed of fat and cut into 2.5cm cubes
8 tbsp Olive oil
1 white onion, finely chopped
4 garlic cloves, sliced
100g Pancetta, finely chopped
100g Parsley, stalks removed, leaves finely chopped
2 fresh red chillies, deseeded and sliced
2 green chillies, deseeded and sliced
1 large yellow pepper, deseeded and diced
300ml Red wine
400g tin tinned chopped tomatoes
salt and fresh ground black pepper

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