Pork Ragù Over Creamy Polenta

Name: Pork Ragù Over Creamy Polenta
Ingredients: 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces; Kosher salt, freshly ground pepper; freshly; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 6 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1/2 cup full-bodied red wine; 1 28-ounce can whole peeled tomatoes; 4 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; Kosher salt; 1 1/2 cups coarse polenta (not quickcooking); 1/4 cup unsalted butter; 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving; Freshly ground black pepper; 1/2 cup chopped fresh parsley; Olive oil (for drizzling)