Stew simmered in a slow cooker all day served over fresh, hot polenta.
Cut the pork into chunks just a little bigger than bite sized. Half the mushrooms and cut the onion. Add them and the crushed garlic to the crockpot.
In a large measuring cup, stir the gravy mix and spices into the cold water. Using a fork or small whisk, blend it all well.
Pour the water mixture over the pork and vegetables and cook, covered, on low for 6-7 hours.
About 30 minutes before you are ready to eat, make the polenta.
Bring the water and milk to a boil.
Add the salt, pepper, herbs and butter, then stir in the polenta.
Cook on low, stirring often, until it is thick and spoon-able - about the consistency of oatmeal (about 15 - 20 minutes).
Serve the polenta in a bowl topped with some stew. Delicious!
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