Garlic-Rosemary Pork Roast with Creamy Polenta | RICARDO

Ingredients

• 6 garlic cloves, peeled
• 2 tsp salt
• 2 tsp rosemary leaves, finely chopped
• 1 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1 boneless pork shoulder roast, about 3 lb (1.4 kg), untied
• 2 tomatoes, stemmed, seeded and diced
• 2 oranges, peeled down to the flesh and diced
• 1 green onion, finely chopped
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/2 lemon, zest finely grated and juiced
• 2 tbsp (30 ml) olive oil
• 1 pinch red pepper flakes
• 2 cups (500 ml) chicken broth
• 2 cups (500 ml) milk
• 1 cup (160 g) quick-cooking polenta
• 1/2 cup (50 g) cheddar cheese, grated or another firm cheese of your choice
• 2 tbsp butter