Your Life A to Z Recipe: Tuesday, May 20th, 2014: Hay Roasted Pork Polenta Board

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Polenta Boards
Hay Roasted Pork
Pork Butt- 1
Salt & pepper to taste
Hay- Couple big handfuls
Bay Leaf- 2-4
Garlic- 6oz
Soak hay in water overnight.
Preheat oven to 450 degrees.
Pull hay out of water & line the bottom of a baking dish with the hay.
Season the pork with salt & pepper generously.
Place pork on top of hay & roast in the oven until browned about 30-45 minutes.
After browned pull the pan out & turn down the oven to 300 degrees.
Add garlic & bay leaves to the roasting pan.
Add water to the pan enough to cover 1/4 of the pork.
Cover with foil & bake at 300 degrees for 4-5 hours.
Pull the pan out of the oven & then the meat out of the pan.
Clean any excess hay off the pork & chop or shred the meat.
Place on top of polenta board with sides of your favorite accompaniments.

Soft Polenta
1 cup hayden mills polenta
1 1/2 cups white stock (chicken stock or veg stock)
1 1/2 cups whole milk
4 Tbsp butter
Kosher salt, to taste

1. In a heavy-bottomed soup pot, bring the cooking liquid to a boil. Slowly whisk in the polenta and lower heat to a very low simmer.
2. Cook for about 30 minutes, stirring frequently with a wooden spoon. The polenta should bubble thickly like molten lava during this time. If the polenta starts to clump up, add water (about ½ cup at a time) to thin it out.
3. Stir in butter. The final consistency should be thick and creamy but not clumpy. Adjust consistency with additional water if necessary.
4. Season to taste with Kosher salt and serve right away.