Garlic-Rosemary Pork Roast with Creamy Polenta

Ingredients

• Roast

  • 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

• Salsa

  • 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

• Polenta

  • 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