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.