From: Chef Travis Hyde, Z Cucina Ristorante, Columbus, OH. Yield: 4 to 6 servings. 1½ cups semolina 1½ cups cornmeal 2 cups chicken stock 2 cups milk 1 Tbsp. truffle oil to taste, salt and pepper Pork Cheek Ragu: 1 medium sweet onion, julienne 1 Tbsp. garlic, chopped 1 Tbsp. fresh thyme, chopped 2 tsp. fresh oregano, chopped 2 Tbsp. red wine vinegar 1 lb. pork cheeks 10 cremini mushrooms, quartered 1½ cups chianti wine 6 large ripe tomatoes, chopped 2 Tbsp. extra virgin ...
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