Ingredients

For the Glazed Onions:
12 small white onions, an X cut in the root end, blanched, drained, and peeled
1/4 cup water
1 1/2 tablespoons butter
1 teaspoon sugar
For the Pork:
1 1/2 lb. pork shoulder or butt, fat trimmed, cut into 3/4-inch cubes
2 tablespoons olive oil
Pinch ground cinnamon
Pinch freshly ground black pepper
Pinch dried rosemary, crumbled
Pinch dried thyme, crumbled
1 cup finely chopped onion
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 1/2 cups dry white wine
3 cloves garlic
2 medium carrots, peeled, halved lengthwise, and sliced 1/2-inch thick
1 bay leaf
salt to taste
1 3/4 cups homemade or low-salt canned chicken stock
8 large dried pitted prunes, soaked in hot water to soften
Chopped fresh flat-leaf parsley
For the Polenta:
1 cup medium-coarse polenta, preferably organic stone-ground
4 cups water
1 teaspoon salt; more to taste

Description

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