Pork and Ricotta Meatloaf with Creamy Coarse Polenta

MAKES 4 – 6 SERVINGS

Ingredients
1 Italian sub roll (the kind you get at the Italian deli) cut into a  rough small dice (sesame seeds a plus for me, but take the crust off if  you prefer none, or get the rolls with no seeds)
1 ½ pounds good ground pork
3 ounces thickly sliced pancetta, minced
3 large eggs, lightly beaten
⅔ cup Salvatore Bklyn ricotta cheese (5 ounces)
¼ cup chopped flat-leaf parsley
A good healthy dash of crushed red pepper
Kosher salt
Two 28-ounce cans peeled San Marzano Italian tomatoes, whole
Freshly ground pepper
¼ cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 325°. In a large bowl add the bread, pork, pancetta, eggs, ricotta, parsley, crushed red pepper and 1 1/2 teaspoons of kosher salt. Mix well. Let it hang out for a half hour or so. Pack mixture into an olive oiled meatloaf pan.

2. Open can of San Marzano tomatoes and drain them. Cut tomatoes in half and  shingle them over meatloaf mixture in pan. Season tomatoes with salt and pepper. If you want, nestle a thin slice of garlic on each half too.

3. Roast the meatloaf in the oven for about 1 ½ – 2  hours, give or take. If you see the garlic or tomatoes getting a little too much color, just flip  them around to present the other side.

4. Remove loaf when cooked and let it cool a little. Garnish with a little  Parmesan. Either try to carefully remove the loaf from the pan, slice it while still in the pan, or eat directly out of it.

Polenta
Ingredients
1 quart water or stock seasoned with salt
1 cup coarse polenta or grits
1/2 cup grated Parmesan cheese
2 Tablespoons of butter

Directions
1.  Bring salted water or stock if you have it up to a boil. Add coarse ground polenta or grits (Anson Mills is great).

2. Turn the heat down to medium and allow to cook (around 40 minutes),  stirring every 5 minutes or so to prevent sticking, burning,  clumps.

3. Add more water or stock if needed. When polenta is tender and cooked,  fold in Parmesan and butter and check if it needs salt.

Finishing
I like to use a shallow bowl. Spoon some of the polenta in the bowl. Add a healthy slice of meatloaf on top. Be sure to add some of the oven  roasted tomatoes and whatever delicious pork juice that is left at the bottom of the meatloaf pan.

As seen on Brooklyn Based.