Pork and Creamy Polenta
Ben and Barry make a pork and creamy polenta dish with balsamic apples ... mmmmmmm.
- 2 shallots
- 1 cooking apple
- 1 pork fillet
- 100 milliliters balsamic vinegar
- 2 tablespoons caster sugar
- 150 grams polenta
- 900 milliliters milk
- 2 bay leaves
- 100 milliliters double cream
- 1 chunk parmesan, grated
- 1 handful walnuts
- 60 grams blue cheese
- 1 handful watercress
- Preheat an oven to 180°C.
- Peel and cut the shallots and apple into 6 wedges, removing its core. Season the pork fillet well with salt and pepper.
- Heat olive oil in a pan and add the pork to fry and brown all over, then add the shallots and apple. Cook for a few minutes more to soften the shallots before pouring in the balsamic vinegar and sugar.
- Roll the pork over to coat it. Heat until the sugar has dissolved, then stick it in the oven for 10 minutes, until the pork is cooked. Remove the pork and let it rest in a warm place as you boil the balsamic until it becomes a sticky glaze.
- Pour the milk into another pan and bring it to a boil with the bay leaves. Season with salt before adding the polenta, whisking continuously. Cook the polenta until it thickens to a mashed potato consistency, then add the double cream and parmesan.
- Heat a dry frying pan and toast the walnuts. Pile the polenta onto a large serving dish and create a well in the centre.
- Slice the pork and place in the middle of the polenta then drizzle over the balsamic glaze with the apples and shallots. Scatter over the toasted walnuts, crumbled blue cheese and watercress to serve.