polenta and braised pork "lasagna"
recipe by : 
serving size : 6 preparation time :0:00 
categories : 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 cup  water
1 tsp  salt
1 cup  yellow cornmeal
4 lb.  pork backribs -- cut into 2 rib portions
2 Tbsp  olive oil
1 large  onion -- chopped
2   ribs celery -- chopped
2 clove  garlic -- sliced
1 tsp  dried rosemary -- crumbled
1   28 oz. can whole tomatoes -- with juice
2 cup  water
3 Tbsp  water
1 Tbsp  all-purpose flour
1 Tbsp  tomato paste
  for bechamel sauce:
1-1/2 Tbsp  unsalted butter
1-1/2 Tbsp  all-purpose flour
1-1/4 cup  milk
1/4 lb.  provolone cheese -- grated
make polenta: 
in a heavy saucepan bring water and salt to a boil and gradually whisk 
in cornmeal in a thin stream. cook polenta over moderately low heat (it 
should be barely boiling), stirring constantly, until very thick and pulls 
away from side of pan, about 40 minutes for cornmeal and about 15 minutes 
for instant polenta. remove pan from heat and cover to keep warm. stir 
polenta just before using. polenta will keep warm, covered, about 20 
minutes. makes about 3 cups. 
on a lightly oiled large baking sheet spread warm polenta into a 15-by 
12-inch rectangle (about 1/2 inch thick) and cool to room temperature. 
polenta may be made 2 days ahead and chilled, covered. 
make filling: 
pat pork dry and season with salt. in a heavy 7- to 8-quart kettle heat 
oil over moderately high heat until hot but not smoking and brown pork in 
2 batches, transferring with tongs to a bowl. in fat remaining in kettle 
saute onion and celery, stirring occasionally, until just tender. add 
garlic and rosemary and saute, stirring, 1 minute. return pork to kettle 
and add tomatoes with juice and 2 cups water. simmer mixture, covered, 1 
1/2 hours, or until meat is very tender. 
transfer pork to a cutting board to cool. in a small bowl stir together 
flour and remaining 3 tablespoons water and whisk into liquid remaining in 
kettle. discard bones and fat from pork and chop meat. add pork and tomato 
paste to kettle, stirring, and simmer until filling is reduced to about 6 
cups. filling may be made 2 days ahead and chilled, covered. 
preheat oven to 400=b0f. 
make bechamel sauce: 
in a small saucepan heat butter over moderate heat until foam subsides 
and whisk in flour. cook roux, whisking, 1 minute and add milk in a 
stream, whisking. simmer bechamel sauce, whisking, until smooth and 
thickened slightly, about 2 minutes, and season with salt. 
cut polenta into 3-inch squares. in a 3-quart shallow baking dish spoon 
half of filling and top with half of polenta squares. repeat layering with 
remaining filling and polenta squares and spread bechamel sauce over top 
to cover completely. sprinkle cheese over bechamel sauce and bake, 
uncovered, 45 minutes, or until heated through and top is golden. 
source: "gourmet" 
(ID: 75917) Mirror: rec.food.recipes: Sat, Sep 25, 2004

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