Braised Pork Shoulder with Polenta | Williams Sonoma

Ingredients

• 1 boneless pork shoulder, about 3 to 4 lb. (1.5 to 2 kg), cut into<br>   1 1/2-inch (4-cm) cubes
• Salt and freshly ground pepper, to taste
• Fennel pollen or ground fennel seed, to taste
• All-purpose flour as needed
• 1 cup (8 fl. oz./250 ml) vegetable oil or lard
• 1 yellow onion, finely diced
• 1 carrot, peeled and finely diced
• 2 celery stalks, finely diced
• 1/4 fennel bulb, finely diced
• 3 whole garlic cloves
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1 can (14 oz./440 g) whole plum tomatoes, preferably San<br>   Marzano
• 8 green Friggitello peppers, stemmed, seeded and quartered
• 8 red Nardello peppers, stemmed, seeded and quartered 
• 12 fresh sage leaves plus 1 Tbs. chopped fresh sage
• 2 tsp. chopped fresh rosemary
• 1 to 2 quarts (1 to 2 l) pork or chicken broth
• 4 cups (32 fl. oz./1 l) whole milk
• 2 cups (16 fl. oz./500 ml) water
• 2 tsp. kosher salt
• 1 1/4 cups (9 oz./280 g) polenta
• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
• 1/3 cup (1 1/2 oz./45 g) grated pecorino romano cheese
• 1/3 cup (1 1/2 oz./45 g) grated grana padano cheese
• 1 1/2 tsp. chopped fresh rosemary