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POT-ROASTED PORK SHOULDER IN MILK, LEMON, SAGE & FENNEL SEEDS WITH SOFT POLENTA

This is not the most attractive dish as the milk curdles into rich dark nuggets, but it is flavoursome and homely. It’s usually cooked with a loin, but I prefer to use a shoulder cut. If it comes with skin I usually remove it and make some crackling. Depending on the coarseness of the grain, the polenta can use more liquid than most instructions specify. I use a rough ratio of 1 part polenta to 5-6 parts water, but if you keep some boiling water on hand you can adjust the consistency if necessary. I’ve used a vegetable stock for the polenta but you can use chicken stock or milk if you prefer.

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