Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social!
Hello, fall. Hello, October. Hello, merlot. Not that I need a reason to enjoy a glass of wine, but it’s International Merlot Month. Raise a glass and revel with me – responsibly, of course!
Now that rosé and salad season is coming to an end, I’m ready to indulge in some rich reds and hearty, home-cooked fare. So when Decoy invited me to be part of the merlot movement, I jumped at the opportunity (especially since the producer is located less than 100 miles from where I live).
Soon after, a shipment of 2016 Decoy Sonoma County Merlot arrived on my porch. And I knew immediately what to pair it with: pork ragù with creamy polenta.
The beauty of the entrée is that it comes together relatively quickly, and the ragù tastes better with time, which means you can assemble it in advance. More important, the savory and sweet flavors of the dish complement the lush and complex Decoy Sonoma County Merlot perfectly. Namely, the kale and currants in the sauce bring out the notes of black cherry, blueberry and cassis in the wine. It’s a match made in heaven, in my opinion.
This pork ragù with creamy polenta recipe yields about eight servings and is ideal for casual entertaining. If you’re feeding just one or two people, rest assured that leftovers are delicious and reheat easily.
Not in the mood to make a mess in the kitchen? You can still get in on the marvelous merlot fun. Attend a wine tasting. Try a new label at home or a restaurant. Share recommendations with other merlot enthusiasts. Ask a friend or loved one to prepare this spread for you!
Will you be celebrating the grape over the next few weeks? Share your #MerlotMe moments on social media – I’d love to see what you’re doing! And be sure to check out MerlotMe.com for additional merlot-friendly recipes.
Recipe adapted from Bon Appétit.
- 1½ pounds boneless pork shoulder, cut into 2" pieces
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ½ medium onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 garlic clove, minced
- 1 14.5 oz. can fire roasted crushed tomatoes
- ½ cup vegetable broth
- 1½ teaspoons red wine vinegar
- 1 sprig fresh rosemary
- 1 bay leaf
- ½ teaspoon dried oregano
- ¼ teaspoon black peppercorns
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 6 cups packed torn lacinato kale leaves
- ⅓ cup dried currants (see notes)
- 1½ cups polenta
- 4 tablespoons unsalted butter
- ½ cup grated Asiago cheese with rosemary and olive oil
- sea salt and freshly ground black pepper, to taste
- Season pork with salt and pepper and toss to coat.
- Warm olive oil in a large pot over medium-high heat. Working in batches, arrange pork in the pot in a single layer and cook, turning occasionally, until browned all over. Remove from pot and set aside.
- Remove all but 2 tablespoons of fat from pot. Add onion, carrot, celery and garlic and cook over medium heat, stirring occasionally, until tender, about 8 minutes.
- Return pork and any accumulated juices to pot. Add next nine ingredients (tomatoes through cloves) and fill pot with just enough water to cover the pork. Bring to a boil and then reduce heat to medium. Cover and simmer until meat is fork tender, about 1½ hours.
- Remove from heat, discard bay leaf and shred pork with two forks. Cook, uncovered, over medium heat until ragù has thickened, about 10 minutes.
- Add kale and currants and simmer until kale wilts, about 1 minute. Season with additional salt and pepper to taste.
- In a large pot, bring 6 cups salted water to a boil. Gradually whisk in the polenta. Reduce heat to medium-low and cook, whisking constantly, until thickened, 20-25 minutes.
- Remove from heat, add butter and Asiago cheese and stir to combine. Season with salt and pepper to taste. Serve with pork ragù.
If you liked this recipe, you might also enjoy:
- Oxtail Ragù with Gnocchi alla Romana
- Yucatán Pork Stew with Mexican Rice
- Sweet Corn Polenta with Eggplant Caponata
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
