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 tablespoon balsamic vinegar
Method
- Step 1Bring 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 mixture boils and thickens. Reduce heat to low. Cover and cook, stirring occasionally, for 8 minutes or until tender. Stir in the parmesan and cream. Season with salt and pepper.
- Step 2Meanwhile, heat a large heavy-based frying pan over medium-high heat. Brush the pork cutlets with 1 tablespoon of oil. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
- Step 3While the pork is cooking, combine the rocket, pear, walnut and onion in a large bowl. Drizzle over the balsamic vinegar and the remaining olive oil. Gently toss until just combined.
- Step 4Divide the polenta and pear salad among serving plates. Top with the pork cutlets. Season with salt and pepper to serve.
- Low carb
- Low sodium
- Lower gi
Nutrition
2761 kj
Energy
37g
Fat Total
11g
Saturated Fat
5g
Fibre
41g
Protein
106mg
Cholesterol
258.09mg
Sodium
10g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
For the kids: Omit the onion and vinegar. Replace rocket with 1 celery stick, thinly sliced. Reduce the oil to 1 tbs extra virgin olive oil. Add a little mayonnaise in step 3.
- Author: Leanne Kitchen
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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