Pork Ragu Over Cheesy Polenta

Cut the pork shoulder into 3-4 large pieces. Trim excess fat and season well with salt and pepper. (Be generous with the salt and pepper)
Add the oil to a large enameled dutch oven. Heat to medium-high heat. Caramelize the pork shoulder until all sides are well browned.
Remove the browned meat from dutch oven and place on a plate to rest. Remove the majority of excess fat from the pan.
Add onions to the pan and caramelize. If there are a lot of brown bits you can add a few tablespoon of water to loosen up the flavor bits.
Add the garlic and cook for several minutes until lightly browned.
Add the tomato paste and brown slightly.
Add the wine to deglaze that pan.
Add the tomatoes to pan, crush with hands as you add them to the pan.
Add the meat and any juices that have accumulated on the plate to the pan
Add the thyme, rosemary and bay leaves.
Bring the liquid to a boil and then reduce to a medium-low simmer. Simmer with lid ajar until liquid has been reduced and the meat is falling off the bone.
Before serving, remove thyme, rosemary and bay leaves.

Bring 6 cups of salted water to a rapid boil.
Add the polenta to water while whisking continuously.
Reduce the temperature to a medium-low simmer. Whisk occasionally until all the liquid is absorbed.
Add the butter and cheese, whisk in to incorporate.
Salt and pepper to taste.
Add the finely chopped parsley.
Serve and top with the pork ragu and serve with a delicious Italian wine.