Braised Spicy Pork All’Arrabbiata with Tapenade And Cheesy Polenta


Red pepper flakes bring some heat to this Williams-Sonama spicy Italian red wine sauce  in which pork cubes cook slowly until they are melt-in-your-mouth tender.  Serve the braised pork on top of a mound of cheesy polenta made from semolina flour.  If you can’t find it, make the polenta  with traditional coarsely ground corn meal, as directed on the package.  A spoonful of tapenade made from briny green olives, lemon and capers adds bright flavor to the finished dish.  I added a few shavings of pecorino to serve.  The dish fills the house with enticing aroma during the 2 hours of cooking.    The tapenade can be made the night before for even more ease of preparation.  Just as good the next day as leftovers, you could prepare the whole dish the day before and reheat.

The first time I made this recipe, we all swooned over the dish but especially loved the green olive tapenade.  So the second time, I doubled the  tapenade and reduced the amount of olive oil the recipe called for by half.  Leftovers are great over grilled fish, chicken or on a bruschetta. Continue reading