Creamy Polenta And Pork Fillet
Pork and apple is an absolute classic. Throw in an amazing balsamic glaze and creamy cheesy polenta and you've got a sure winner that will impress anyone who is lucky enough to eat it.
- 2 shallots
- 1 cooking apple
- 1 pork fillet
- 100 ml balsamic vinegar
- 2 tbsp caster sugar
- 150 g polenta
- 900 ml milk
- 2 bay leaves
- 100 ml double cream
- 1 chunk parmesan, grated
- 1 handful walnuts
- 60 g blue cheese
- 1 handful watercress
Preheat The Oven
Preheat an oven to 180°C.
Prep Shallot, Apple & Pork
Peel and cut the shallots and apple into 6 wedges, removing its core.
Season the pork fillet well with salt and pepper.
Cook The Pork
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.
Glaze The Pork
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.
Make The Polenta
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.
Toast Walnuts & Plate Up
Heat a dry frying pan and toast the walnuts.
Pile the polenta onto a large serving dish and create a well in the centre.
Serve On A Big Plate!
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.
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