Pork cutlets with pear salad & polenta

Method

• Step 1
  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 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 2
  Meanwhile, 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 3
  While 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 4
  Divide the polenta and pear salad among serving plates. Top with the pork cutlets. Season with salt and pepper to serve.