Melissa Clark’s Pork, Olives, Polenta and More!
Marty Martindale

Photo courtesy of:  Andrew Scrivana

We love this recipe in a recent Huffington Post feature from their KitchenDaily Editors. It is borrowed from Melissa Clark’s cookbook:  Cook This Now, Hyperion, 2011. She titles the dish: Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta.

Why do we like this? For many reasons:

It’s so Middle Eastern yet adaptable, and the ingredients are readily available. Melissa’s combining cinnamon with olives as an ingredient, also tomato and an anchovy! She’s also including  fresh rosemary and dry red wine! Pork Butt is available any day at your local meat counter. This is any easy dutch-oven-to-regular-oven recipe. Make the polenta ahead.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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