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Title: Peach Polenta with Les Rilletes


4 c water
1 c polenta or coarsely ground cornmeal
Salt to taste

Les Rilletes
1 lb pork shoulder
15 ripe peaches
Blue Cheese crumbles



1. Bring water to boil in a small saucepan, then turn the heat to medium. Whisking constantly, add the cornmeal a little at a time until it's all incorporated. Turn the heat to low. For the first five minutes, whisk often to avoid any lumps. Then switch to a flat-bottomed wooden spoon, stirring often until the water is absorbed . (A little boiling water from a kettle is nice to have on hand in case it gets too dry and the cornmeal is not cooked.)
2. Cook polenta about 40 minutes. Add butter and salt to taste, set aside and keep warm. Keep stirring.

Les Rilletes

1. Cut pork shoulder into 2-inch pieces/strips, place in roasting pan and fill with water (half way up the meat is good). You may add seasoning to the water for cooking the pork, such as veggies, jalapeƱos, stock instead of water, etc. Place the meat in oven and cook at 300 degrees for about 2-1/2 hours or until pork can be shredded. Remove, shred with a fork while warm and then allow to cool.
2. Remove the seed from the peaches, cut into 16 slices then into little pieces. Set aside.
3. Put it all together. Pour polenta into a greased sheet pan, being careful not to overflow. Smooth out. Evenly distribute the peaches, then lightly sprinkle blue cheese over the top. Gently press the peaches and cheese down into the polenta. Cool completely. Warm the shredded pork. Cut the polenta into the desired pieces, put a little pork on top and serve at room temperature.


Provided by John Toner, Chef, and the Palisade Chamber of Commerce, Colorado.

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