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A wonderful comfort food, this Pulled Pork on Soft Polenta puts an Italian twist to pulled pork. (AP)
Spicy pulled pork over polenta only sounds like a culture clash. It oozes comfort and it makes more sense than you might think.
Polenta, which is made from cornmeal, isn’t all that far removed from the corn tortillas and chips that partner so nicely with the Mexican flavors used to season the pulled pork.
To keep this dish convenient, the soft polenta is made from a purchased prepared variety sold in tubes. Chopped and simmered with milk, this polenta quickly softens. Alternatively, you could skip the simmering step and instead oil and grill slices of the polenta.
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Mushroom Risotto at Paradiso Restaurant
Serves 2
Prep time: 45 minutes
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Ingredients:
2 cups Carnaroli or Arborio Rice
3 garlic cloves
2 Tbsp. finely chopped shallots
2 Tbsp. Extra Virgin Olive Oil
2 cups Portobello mushrooms
2 cups Shiitake mushrooms
2 Tbsp. Italian unsalted butter
3 Tbsp. grated Parmesan cheese
Chopped Italian parsley as needed
Salt and white ground pepper as needed
1 gallon of vegetable broth (chicken or beef broth can be used)
Directions:
Sauté the garlic in the olive oil over medium heat until golden brown. Add the mushrooms. While the mushrooms are cooking, start the risotto in another deep pan.
Melt 1 tablespoon butter in a deep pan with a bit of olive oil and the shallots. Sauté until the shallots are a light golden color. Add two cups of rice. Have ready 1/2 gallon of vegetable broth to add to the risotto. Cook the risotto about 20-25 minutes. Add the broth as needed to maintain a creamy, soft rice.
Halfway through cooking the risotto, add the mushrooms. Add more butter and Parmesan cheese and blend together. Plate the risotto and add a few mushrooms to the top with a sprinkle of Parmesan cheese. Season with salt and pepper and garnish with parsley.
Paradiso Restaurant
625 Lucerne Ave.
Lake Worth, FL 33460
(561) 547-2500
Open for lunch Mon. – Sat., 11:30 – 3 p.m.
Open daily for dinner, 5:30 – 10:00 p.m.
Stresa, the long-established Italian restaurant, brings a bit of Lake Maggiore to Okeechobee Boulevard in West Palm Beach. Richard Graulich/The Post
From the outside, Stresa is an unprepossessing building, a one-story on Okeechobee Boulevard, and a sign that you could miss if you weren’t looking for it.
But you really shouldn’t miss the food. Read the full story
Porcini Bolognese at Dolce de Palma
Serves: 6
Preparation: 1 hour
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Ingredients:
3 Tbsp. Extra Virgin Olive Oil
2 lbs fresh ground beef
1 lb fresh ground Cinghiale (wild boar)
2 cups Spanish onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
1 cup porcini mushrooms, rough chopped
1 cup whole milk
2 cups good quality red wine
32 oz. whole San Manzano tomatoes, pureed
4 Tbsp. parsley, chopped
Parsley and Parmigiano for garnish
Salt and pepper
Preparation:
Heat a heavy bottom, 1.5 qt stainless steel pot. Add oil and heat, add beef and boar, season with saltand pepper and brown very well. Add onions, carrots and celery and stir until fragrant, 4-5 minutes. Add porcini mushrooms and sauté for 5 minutes. Add milk and simmer 4-5 minutes. Add red wine and reduce by half. Add parsley and tomatoes and simmer for 30 minutes. Combine with your favorite pasta and garnish with fresh parsley and cheese.
Dolce de Palma
1000 Old Okeechobee Rd
West Palm Beach, FL 33401
(561) 833-6460
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