Last updated on Jan 13th, 2021 at 02:15 pm
Recipe for Polenta with Pork Tenderloin – or replace with toppings of your choice
4 cups (940 ml) water (low sodium chicken stock works fine too)
1 teaspoon salt
1 tbsp. Olive Oil
1 cup instant polenta or yellow cornmeal /without sodium (fine)
1/2 cup Grated Parmesan Cheese *optional
2 tbsp. Olive Oil
225g Pork Tenderloin per person *approximately
1/2 onion, sliced
2 garlic cloves, minced
Salt and Pepper to taste
*NOTE You can use chicken, beef or mushrooms and other vegetables instead of pork.
Bring the water to a boil over medium-high heat. Add the salt and olive oil.
Slowly pour the polenta/cornmeal into the boiling water. Whisk gently.
Continue whisking until polenta is thickened, about 3 minutes. Add grated Parmesan cheese. Turn down the heat to low and continue whisking until the polenta has thickened enough.
Turn the heat off, cover the polenta with a fitted lid and let it steam until ready to be served.
Slice pork tenderloin, then make strips. Slice onion and mince garlic. In a skillet or frying pan, add 2 tbsp. Of Olive Oil. Allow oil to heat on medium high temperature.
Drop pork strips carefully into the hot skillet, and saute for about 5 minutes, turning on all sides. Season with salt and pepper.
Add onion slices, stir, and then add minced garlic. Season with a bit more salt and pepper -just enough to season onion slices.
Cook until onion is almost caramelized and pork strips look crispy, with deep golden color on the edges. Serve it over the polenta with a drizzle of oil from pork, onion and garlic.
Like I said, you can use toppings of your choice.
When you cook polenta, you need to see how long your brand will need to cook. Mine was fine grounded cornmeal, and it’s instant so it cooks fast. However, there are coarse ground, and non-instant cornmeals. Some types will cook longer, but regardless you will have to stir often and cook at a low temperature. TASTE – its ready if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.