Planning Ahead Makes for Quick Meals

I recently started a new job so my cooking time during the week is limited. This Sunday, I slow roasted an 8 pound pork shoulder. That night I made pulled-pork sandwiches and I split the rest of the pork up into 3 containers. Two went in the freezer and one was for tonight.

Pork-Shoulder Ragu (from EveryDay Food magazine)

2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.

I served this over polenta:

Creamy, Cheesy Polenta (mine, all mine!)

2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter

Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.

My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.