In the past, my slow cooker has only been used for queso. Today changed all that. It took guts, but I put two beautiful pork loins in my decrepitly old slow cooker, closed the lid and walked away. Much to my surprise, about 4 hours later this pork loin was perfect; moist, flavorful and delicious!
Kale, Pancetta & Mushrooms over Creamy Polenta adapted from Bon Appetit
The Chef In My Head
1-1/4 pounds kale, stemmed, washed well & rough chopped
2 C whole milk
1-1/4 C water
1 C polenta
1/2 tsp salt
3/4 tsp ground black pepper
6 oz pancetta (Italian bacon) or bacon, coarsely chopped
8 oz mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 T olive oil, divided
1 garlic clove, minced
1/2 C white wine
1/4 tsp freshly grated nutmeg
1/2 tsp red pepper flakes
2 T chopped fresh thyme
1 T grated lemon peel
4 T butter
2/3 C freshly grated Parmesan cheese
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic, white wine and seasonings. Cover and simmer until kale is tender to your taste. Stir in thyme and lemon peel. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.