Polenta with Pork and Onion
Meet my go-to meal of the week, Polenta with Pork and Onion.
I call this my “to go” meal because when I don’t know what to make for our dinner, this would be it. My family loves it very much, and yes, there are never ever any leftovers. I serve it with sour cream, which goes so well with this combo.
I love shortcuts, and to be honest, I want my dinner to be done and on the table in less than 30 minutes, if possible. Most of the time I purchase instant yellow cornmeal that is done in less than 10 minutes.
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Polenta with Pork and Onion
- 4 cups 940 ml waterÂ (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
- 8 ounces 225g Pork Tenderloin, per person *approximately
- 1/2 onion sliced
- 2 garlic cloves minced
- Salt and Pepper to taste
- Bring the water to a boil over medium-high heat. Add the salt andÂ olive oil.
- Pour slowly 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 minced 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 a deep golden color on the edges.
- Serve it over the polenta with a drizzle of oil from pork, onion, and garlic.
As I said, you can use a topping of your choice. When you cook polenta, you got to see how long your brand will 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 on low temperature, TASTE, and if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.
This polenta/cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to theÂ bone. I used Martha White, Yellow Cornmeal.