I was inspired by a fabulous recipe for a Panzanella, which is a Tuscan salad made with fresh tomatoes, toasted bread cubes and any number of herbs and vegetables all drizzled with good olive oil and vinegar. I had to have this salad!
I had planned on a pork tenderloin roulade (stuffed and rolled), but I decided this salad would be too busy looking, next to a fussy, twirly, stuffed pork roll.
So, Boston Butt pork roast was the obvious substitution. Yummy, so succulent, so delicious!
I slow roasted it on a bed of rough cut onion, carrots and celery (the holy trinity of the kitchen). I poured a bottle of Spanish Naranja Agria (Bitter Orange Marinade) over the roast. The Cubans make the same sauce and call it Mojo. My grocery store has at least five different versions and brands of this marinade. It’s made of bitter or sour oranges, garlic, onions, cumin, salt and pepper. It makes and excellent marinade or braising sauce for pork.
To go with the pork roast, I decided on polenta. I haven’t had it in ages and it’s been calling to me. While sorting through my recipe stacks, I came across a recipe for pumpkin sage grits, which sounded amazing to me. I morphed that headline into pumpkin polenta with sage and chives.
Way better than grits, don’t you think?
The polenta was creamy, cheesy comfort food heaven! I served it in a rustic wooden bowl with a big wooden serving spoon. It looked like a magazine shoot. Too bad I didn’t get a very good shot of it myself, but you must trust me, it was gorgeous.
I topped it all off with a plum cobbler and vanilla ice cream. I love this cobbler recipe. The plum mixture has a bit of fresh ginger in it, which provides a nice surprise in your mouth. Most cobblers use a biscuit type dough for a crust. This recipe uses a cross between a pie crust and a biscuit. To flour, sugar and baking soda, you add chilled butter and chilled CREAM CHEESE and the dough is moistened with BUTTER MILK. Can you stand it? Doesn’t that sound fabulous? And to just take the whole thing over the top, course ground turbinado sugar is sprinkled on the crust before baking. Check out the recipe. Really easy, really amazing.