One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?
Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.
Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.
Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce