Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 8
  • 5 star values: 6

Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork and about 1/2 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

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  • Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

  • Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

Nutrition Facts

408 calories; fat 16.1g; saturated fat 7.7g; mono fat 4.6g; poly fat 1.2g; protein 29.7g; carbohydrates 34.2g; fiber 2.4g; cholesterol 84mg; iron 3.2mg; sodium 685mg; calcium 218mg.
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