Il Cucinologo
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Pork Cheeks with Polenta

17/11/2023

Pork cheeks are a rich and flavorful cut, and pairing them with polenta creates a comforting and warm dish, typical of Italian culinary tradition, particularly from northern Italy. Here’s how to prepare pork cheeks with polenta:

Ingredients

For the pork cheeks:

  • 4 pork cheeks
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • 2 garlic cloves
  • 500 ml robust red wine
  • 500 ml beef broth
  • 2 bay leaves
  • Extra virgin olive oil
  • Salt and pepper to taste

For the polenta:

  • 250 g cornmeal for polenta
  • 1 liter water
  • Salt to taste

Preparation

  1. Start with marinating the pork cheeks. Clean the cheeks, removing any residue, and place them in a bowl. Add the red wine, a roughly chopped onion, the carrot and celery also chopped, the bay leaves, and the crushed garlic. Let the cheeks marinate in the refrigerator for at least 12 hours.

  2. After the marinating time, remove the cheeks and pat them dry with paper towels. Strain the marinade, keeping the vegetables and liquid separate.

  3. In a casserole, heat a drizzle of extra virgin olive oil and sear the pork cheeks on all sides until golden brown. Then remove the cheeks from the pot and set aside.

  4. In the same pot, add the marinade vegetables and let them sauté until softened.

  5. Return the cheeks to the pot with the vegetables, add the marinade liquid and beef broth to cover the cheeks. Bring to a boil, then reduce the heat, cover with a lid, and simmer for about 2-3 hours, until the meat is tender.

  6. While the cheeks are cooking, prepare the polenta. Bring the water to a boil in a large pot and salt it. Gradually pour in the cornmeal, whisking to avoid lumps. Continue cooking the polenta over low heat, stirring occasionally, for about 40-50 minutes until it reaches the desired consistency.

  7. Once the cheeks are cooked, remove them from the cooking liquid and strain it to obtain a smooth sauce. If necessary, reduce the sauce over medium-high heat to concentrate the flavors.

  8. Serve the pork cheeks hot on a bed of soft polenta, drizzled with their cooking sauce.

Interesting Facts

The dish of pork cheeks with polenta is considered comfort food in the northern Italian regions such as Veneto and Lombardy, and is often served at convivial gatherings during the autumn and winter seasons. The long cooking time makes the cheeks extraordinarily tender and flavorful.