Polenta with Pork, Sausage and Onions

• 2 onions, chopped
• 1 lb pork shoulder, cubed
• 5 c water
• 1 c white wine
• 4 whole garlic cloves
• 2 celery stalks
• 3 c polenta
• ½ c olive oil
• 1 stick of butter
• ½ lb sweet Italian sausage without casing
• fresh parsley, chopped
• 1 c fontina cheese, shredded
• 5 oz gruyere cheese, shredded
• ½ c parmesan cheese, freshly grated
• 1 stick of butter

Place half of the onion, pork shoulder, water, wine, garlic and celery in a dutch oven. Bring to a boil and then reduce heat and simmer for an hour and a half.   Remove from heat, drain over a bowl.  Discard celery and garlic.  Place pork and onions in a bowl and set aside.

In a large skillet over medium high heat, place the oil and butter.  Add the sausage and cook until brown, breaking into small pieces as it cooks.  Stir in the remaining onion, the cooked pork mixture and parsley and cook for five minutes.   Remove from heat and cover.

Make polenta according to package directions, using the reserved liquid and water.  When polenta is ready, add the cheeses and butter.  Plate the polenta and ladle pork and sausage mixture on top.