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" Pork Sugo with Polenta Ingredients \u2022 2 cups polenta (coarse cornmeal) \u2022 Kosher salt \u2022 4 tbsp. unsalted butter \u2022 1 cup whole-milk ricotta, at room temperature \u2022 Extra virgin olive oil (optional) \u2022 2 cups hand-chopped pork sugo (recipe below) \u2022 Freshly ground black pepper  Directions In a large, heavy saucepan, bring 2\u00BD quarts of water to a boil over high heat. Add the polenta gradually, whisking constantly. Reduce the heat to maintain a gentle simmer and whisk until the polenta thickens. Switch to a wooden spoon and continue cooking, stirring often, until the polenta is smooth and no longer grainy, about 45 minutes. Season well with salt. Stir in the butter.  While the polenta cooks, put the ricotta in a food processor and process until smooth, adding a drizzle of olive oil if necessary to make the ricotta creamy. Transfer to a small bowl and stir in salt to taste.  Divide the hot sugo among 6 warm bowls. Top each portion with some of the soft polenta, a dollop of whipped ricotta and a grind of black pepper. Serve immediately. Serves 6. Hand-Chopped Pork Sugo  Ingredients \u2022 \u00BD oz. dried porcini \u2022 1 lb. boneless pork shoulder, excess fat and membrane removed \u2022 1 can (28 oz.) Italian San Marzano tomatoes \u2022 3 tbsp. extra virgin olive oil \u2022 Kosher salt and freshly ground black pepper \u2022 2 oz. pancetta, diced \u2022 \u00BD large yellow onion, minced \u2022 1 large carrot, minced \u2022 1 large celery rib, minced \u2022 2 garlic cloves, minced \u2022 2 tbsp. minced Italian parsley \u2022 1 tbsp. minced fresh sage \u2022 1 bay leaf \u2022 \u00BC tsp. hot pepper flakes, or to taste \u2022 \u00BD cup dry red wine  Directions Soak the porcini in 1 cup of warm water for 30 minutes. Lift the porcini out of the liquid and chop medium-fine. Strain the liquid through a sieve lined with a damp paper towel and reserve.  Cut the meat into ?-inch dice, or roughly chop with a cleaver. Put the tomatoes and their juices in a bowl and break until fine with your hands, removing any bits of skin or hard core.  Heat a 4-quart Dutch oven over high heat. When hot, add the oil and swirl to coat. Add the meat, season with salt and pepper, and cook, stirring occasionally, until the meat is well browned and a crust begins to form on the bottom of the pot, 6 to 7 minutes. Reduce the heat if necessary to prevent burning. Add the pancetta and cook, stirring, for 2 minutes. Reduce the heat to medium and add the onion, carrot, celery, garlic, parsley, sage, bay leaf and hot pepper. Cook, stirring almost constantly, until the vegetables are soft, about 10 minutes. Add the red wine and, with a wooden spoon, loosen the browned bits on the bottom of the pot. Simmer until the wine evaporates. Add the tomatoes, porcini and porcini soaking liquid.  Bring to a simmer, cover partially and adjust the heat to maintain a bare simmer. Cook until the meat is tender, 1\u00BD to 2 hours. If the sauce is reducing too quickly, cover the pot. When done, remove the bay leaf. Taste and adjust the seasoning. Makes about 4 cups, enough for 2 pounds of pasta. "^^<http://www.w3.org/2001/XMLSchema#string>
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