Boston Butt was on sale, so I used a 3.5 lb bone in boston butt roast for the pork. The pork was nice and juicy, but I forgot that it would be challenging to remove the fat and bones when they're covered in the cooked apples. The Braeburn apples were HUGE, so I only used four. That completely filled our smaller crock pot. Next time I would use the bigger crock pot so we could have more apples. I cooked the roast and apples on low for 9 hours and that worked well.
You could grind the millet in a powerful blender or a coffee grinder. I used the Baby Bullet with the milling blade and worked in batches. The Millet Polenta makes a delicious bed for the pork and apples. The polenta was rich, creamy and best of all Tommy can eat it.
This dinner was really easy and so good. I had forgotten about this pork recipe. Now that I'm going to focus more on menu planning I think this meal will be popping up a lot more.
Millet Polenta
1 1/2 cup hulled millet
4 cups chicken broth
1 can lite coconut milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground sage
2 tablespoon Earth's Balance Vegan Buttery Sticks
1. In a medium pot, toast the millet on medium heat for several minutes, stirring frequently. Run your fingers through the millet to look for little rocks.
2. Coarse grind the millet in a powerful blender.
3. Add the ground millet and the remaining ingredients except the vegan butter back into the pot. Bring to a boil, whisking frequently. After the mixture has begun to thicken (about 10 minutes), reduce heat, cover and simmer for another 20 minutes, whisking occasionally. The polenta is done with it is a thick creamy consistency and the millet is no longer crunchy.
4. When the polenta is done, turn off the heat and stir in the vegan butter.
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