Ontario pork recipes that feature ‘The Whole Hog’

A new book is available showcasing Ontario pork recipes and stories from the local food community, ‘The Whole Hog: Recipes for those who love local food and yearn for everyday sustainability’. One of the chef’s whose recipes are featured in the book is Emily Richards.

Emily joined us in our kitchen to cook up some polenta with sausage and rapini and put the spotlight on some other great pork recipes.

Check out the recipe for the polenta with sausage and rapini below then pick up the book for many more recipes!

Chef Emily’s Polenta with Sausage and Rapini

1 bunch rapini, trimmed and coarsely chopped

1 cup (250 mL) water

2 tbsp (25 mL) extra virgin olive oil

2 Italian sausages, casings removed

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1/4 tsp (1 mL) salt

Polenta:

4 cups (1 L) homemade or low sodium chicken broth

1 cup (250 mL) cornmeal

1/2 cup (125 mL) water

1/3 cup (75 mL) freshly grated Parmigiano Reggiano cheese

2 tbsp (25 mL) chopped fresh Italian parsley

Shaved Parmigiano Reggiano cheese, optional

Bring water to boil in a large nonstick skillet. Add rapini, cover and steam for about 7 minutes, stirring occasionally or until tender. Drain well and set aside.

Return skillet to medium heat and add oil. Cook sausage, breaking up with spoon for about 6 minutes or until no longer pink inside. Add rapini, garlic, hot pepper flakes and salt; cook for 5 minutes or until beginning to become golden.

Polenta: Bring stock to a boil in saucepan and gradually whisk in cornmeal. Bring to a gentle simmer, stirring frequently, for about 12 minute or until polenta mounds on spoon. Stir in water to loosen slightly and stir in cheese and parsley until cheese is melted. 

Spoon polenta into shallow soup bowls and top with rapini and sausage mixture. Top with shaved cheese, if using.

Makes 4 servings.