Serves: 4 - 6
3-4 tablespoons clarified butter
sea salt and freshly ground pepper
4-6 pork cutlets
2 large cloves garlic, crushed
1 tablespoon chopped fresh sage
1 1⁄2 teaspoons chopped fresh rosemary
1 bay leaf
1⁄2 cup white wine
1 1⁄2 cups milk
1 1⁄2 cups chicken or veal stock
3⁄4 cup instant polenta
extra sage leaves for garnish
Melt the butter in a heavy-based frying pan over a medium heat. Season the cutlets and fry on both sides until golden and just cooked through.
Remove the cutlets from the pan and set aside. Cover loosely and allow to rest while you finish the dish.
Leave the pan on the heat and add the garlic, sage, rosemary and bay leaf. Fry for 1 minute, add the wine and reduce until it has almost evaporated.
Combine the milk and stock in a bowl and whisk in the polenta.
Whisk this mixture into the butter and herbs in the frying pan. Cook, stirring frequently, for 5 minutes until thick and creamy. Remove from the heat, season well and serve alongside the pork cutlets. Garnish with a few extra sage leaves, fried till crisp in a little butter. Serves 4-6
Polenta: an Italian staple of ground cornmeal – cooked to a porridge in water or milk, and enriched with butter or cheese, such as gorgonzola or Parmesan. See page 146 to order.