South Africa has a few staple meals, however, one of them includes pap and if you are tired of the maize meal dish, making polenta is similar but much quicker. foodie recipe😋 Click here for the full recipe➡️
Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
Wipe out any burned bits from the pot, but leave the golden-brown pieces . Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Stir in tomato paste and cook, stirring occasionally, until slightly darkened in colour, 5–8 minutes.Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, the sauce is thickened , and flavours have melded, 2½–3 hours.Pork can be prepared a few days ahead. Let it cool, cover and chill. Reheat gently before serving. To make the polenta, bring chicken stock and milk to a simmer in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes . Add butter and ½ cup Parmesan to polenta and whisk until melted; season to taste with salt and pepper.
Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top.
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