Pork Ragù and Creamy Polenta

Ingredients

• 3 pounds skinless, boneless pork shoulder, cut into two pieces
• Salt
• pepper
• 1 tablespoon vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 7 cloves garlic, minced
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 3 tablespoons tomato paste
• 1 cup red wine
• 1 28 oz. can whole peeled tomatoes (do not strain)
• 1 ½ cups water
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper
• Basil or parsley, for serving
• ½ tablespoon kosher salt
• 1 ½ cups polenta (coarse ground cornmeal, not quick-cooking)
• ¼ cup high quality extra virgin olive oil
• ½ cup freshly grated parmesan cheese
• Freshly ground black pepper