Pork Stew Pairs with Polenta or Pasta

Comments: If desired, replace polenta with pasta noodles.
Serve this stew along with asparagus tips, broccoli flowerets or string beans; an orange salad dressing would be delicious to sprinkle over these vegetables.
Servings: 2
Ingredients Preparation

2 teaspoons [10 mL] olive oil
2 1/4 cups [560 mL] chopped onions
2 large cloves garlic, minced
1 cup [250 mL] peeled carrot slices
4 ounces [113 g] whild or white mushroom. cleaned then sliced
8 ounces [227 g] pork fillet dices
2 1/4 cups [560 mL] no-salt added chicken broth
1 cup [250 mL] dry white wine
1 tablespoon [15 mL] fresh rosemary leaves
or
1 teaspoon [5 mL] dried
1/2 cup [125 mL] 5-grain or instant polenta
1/2 cup [115 g] grossly grated parmagiana-reggiano cheese[optional]
1/8 teaspoon [0.5 mL] salt
Freshly ground black pepper, to taste



Into a casserole, heat olive oil until really hot.
Brown chopped onion over medium-high heat until it starts to soften mixing in minced garlic, carrot slices, and then mushroom slices.
Push softened vegetables on the side of the casserole.
Add pork fillet dices; brown on all sides.
Mix together vegetables and and pork dices.
Lower heat to low.
Pour chicken broth and red wine into a medium casserole; add fresh rosemary leaves or dried rosemary, cover and bring to a boil.
To prevent lumps, add in polenta stirring.
Cook over medium-high heat stirring, until polenta thickens.
If desired, mix in grated cheese.
Salt and pepper pork stew before serving, over a nest of polenta.