Italian-Style Pork and Polenta Chili

Ingredients:

• 1 large red bell pepper
• 2 tbsp. l. olive oil
• 230 g of spicy smoked sausage or 150 g of dry-cured salami, finely chopped
• 120 g diced ham
• 450 g of minced pork
• 2 tablespoons chopped fresh thyme
• 1 teaspoon fennel seeds
• 3 - 4 cloves garlic, finely chopped
• 1 moderately hot pepper or 2 very hot fresh red chili peppers, seeded and finely chopped
• 1 medium onion, finely chopped
• 1 sprig fresh oregano, finely chopped
• 0.25 cup tomato paste
• 0.5 cups dry red wine
• 4-5 cups chicken broth
• 1 cup whole milk
• 1 tbsp. polenta fast food
• 2 tbsp (30 g) butter
• 1 cup grated Pecorino cheese, plus extra for serving
• Salt and freshly ground black pepper
• Chopped fresh parsley, for serving

Preparation:

1. Grill the bell pepper over a gas stovetop, rotating it with tongs until the skin is blackened. Place it in a bowl, cover, and let it cool. Peel and seed the pepper, then chop.
2. Heat olive oil in a Dutch oven or other heavy saucepan over medium-high heat. Add the sausage and ham and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chili pepper, onion, oregano, and roasted red pepper and simmer for about 5 minutes. Then add the tomato paste and simmer for another minute. Add the wine and bring to a simmer, stirring with a wooden spoon. Add 2-3 cups of chicken broth, bring to a simmer, and simmer for a few minutes to allow the flavors to meld.
3. In a saucepan, bring 2 cups of chicken broth and milk to a boil. Add the polenta and cook, stirring, for 2-3 minutes. Remove from the heat and add the butter, then the cheese, stirring until melted. Season with salt and pepper.
4. Serve the polenta in deep bowls. Place the chili in the center and sprinkle generously with cheese. Garnish with parsley.
5. Chef's note: This chili dish can be made ahead and stored, sealed, in the freezer. Reheat at medium heat and serve with polenta.