Ingredients
- 625ml (2 1/2 cups) water
- 170g (1 cup) instant polenta (cornmeal)
- 40g (1/2 cup) shredded parmesan
- 80ml (1/3 cup) pouring cream
- 4 pork cutlets
- 75ml extra virgin olive oil
- 100g baby rocket leaves
- 2 Beurre Bosc pears, halved, cored, thinly sliced
- 35g (1/3 cup) walnut halves, coarsely chopped
- 1 red onion, halved, thinly sliced
- 1 tbs balsamic vinegar
Description
Pork Cutlets With Pear Salad & Polenta Recipe - Bring The Water To The Boil In A Large Saucepan. Add The Polenta In A Thin, Steady Stream, Stirring Constantly With A Wooden Spoon Until Combined. Cook, Stirring, Until The...
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