Cheesy polenta with pork cutlets and tomato relish

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How to make Cheesy polenta with pork cutlets and tomato relish

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 4-6 pork cutlets
  • 1 cup instant polenta
  • 3 1/2 cups Massel chicken style liquid stock
  • 50g unsalted butter, chopped
  • 1/2 cup parmesan
  • salt and pepper to taste

tomato relish

  • 3 teaspoons balsamic vinegar
  • 2 teaspoons chopped fresh sage
  • 400g can chopped peeled tomatoes
  • 1/2 teaspoon sugar
  • salt and pepper to taste

Method

  • Step 1 For relish place the tomatoes in a saucepan over high heat and bring to the boil. Add sugar, vinegar, salt and pepper, and stir regularly for 2-3 minutes until reduced slightly. Stir in the sage, cover and set aside.
  • Step 2 Heat the oil in a large non-stick frying pan over high heat. Cook the cutlets for 4 minutes on each side or until browned and cooked through. Remove from the heat, cover with foil and keep warm.
  • Step 3 Bring chicken stock to the boil in a saucepan. Add the polenta, reduce the heat to low and stir constantly for 4-5 minutes until soft. Stir through the butter, parmesan, and salt and pepper.
  • Step 4 Serve the pork cutlets on a bed of polenta with the tomato relish and salad.

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