NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork

0.25 cup dry polenta

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.25 cup celery

1 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

1 tsp olive oil

PREPARATION

• 1

  In a small saucepan, bring 1 cup of water and a pinch of sea salt to a boil. Slowly whisk in the dry polenta to prevent clumping.

• 2

  Reduce the heat to low, cover the saucepan, and simmer the polenta for 20-25 minutes, stirring every few minutes until it is thick and creamy.

• 3

  While the polenta is simmering, heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

• 4

  Add the ground pork to the skillet, breaking it into small pieces with a wooden spoon, and cook until browned and no longer pink.

• 5

  Stir in the diced yellow onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.

• 6

  Pour in the tomato puree and add the dried oregano, sea salt, and black pepper. Stir well to combine all ingredients.

• 7

  Lower the heat and let the ragu simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to develop.

• 8

  Divide the warm polenta into serving bowls and top with a generous portion of the pork ragu.

• 9

  Finish each dish with a sprinkle of grated parmesan cheese and serve immediately.