Slow-Roasted Pork Shoulder Over Creamy Sage Polenta
Bring the water to a boil in a large saucepan over high heat. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 30-40 minutes, add sage, and chili flakes during the last 5 minutes. If polenta is too thick to stir, add more water (up to ½ cup), a little at a time, and continue cooking, stirring occasionally.
Remove from heat. Stir in Pecorino, and season to taste with pepper and salt.
In Your Glass
Everything that I said about the wines that complement the Winter Squash dish apply here too – this will be a delicious dance partner with Cabernet Franc or Merlot. In addition, I’d recommend opening a Barbera d’Asti, which offers high-toned fruit and soft, beautiful tannins. If you’re a fan of red wines with some age, say a Cabernet like One Point Five®, that’s reached at least the eight or ten year mark, you’re sure to enjoy its soft tannins and elegant fruit as you experience the combination of savory and creamy in this entrée.