You can prepare the agrodolce a day ahead and reheat just before serving; any leftover sauce would also be good on a goat cheese-topped pizza. (Serves 4)
Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce
* Combine 2 cups water, 3/4 cup 1% low-fat milk, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Gradually add 3/4 cup instant dry polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1 tablespoon butter and 1/2 cup grated fresh pecorino Romano cheese, stirring until butter and cheese melt.