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Italian Pork Chili Over Polenta


  • 1-2 roasted red peppers peeled, seeded & chopped
  • O&CO. Everyday Olive Oil (as much as needed)
  • 8 oz. bulk hot Italian sausage
  • 4 oz. pancetta, finely diced
  • 1 lb. ground pork 1 medium onion, rough chopped
  • ¼ cup tomato paste
  • 1 sprig fresh oregano, finely chopped (or 1 tsp. dried)
  • 1 large can roasted diced tomatoes (or 2 small cans)
  • O&CO. Chili Specialty Olive Oil
  • ½ cup dry red wine
  • 4-5 cups chicken stock
  • 1 pkg. instant polenta (make according to package directions, but use ½ milk and ½ chicken stock instead of the water)
  • Butter
  • Grated Pecorino cheese


  1. Heat about 3 tbsp. Everyday olive oil in a Dutch oven. 
  2. Add the sausage and pancetta and cook until well browned. 
  3. Add the ground pork, thyme, garlic, chili pepper and cook until soft, about 5 minutes. 
  4. Stir in the tomato paste and diced tomatoes and cook for 2 minutes. 
  5. Add1-2 tbsp. Chili Specialty oil, depending on how hot you like it. 
  6. Add the wine, stirring and scraping the bottom of the pan to get all the browned bits incorporated into the chili. 
  7. Add 2-4 cups chicken stock, depending on thickness desired, simmer 1 hour on low heat, to allow flavors to combine.
  8. Prepare polenta according to package directions, whisking until thick, but not stiff. 
  9. Add a little butter and half of the cheese, stir until melted. 
  10. Ladle the polenta into shallow bowls, making a hollow dent in the center, fill with chili and top with more cheese.
  11. Note: chili can be made up to 2 days in advance and leftovers freeze well.