Grilled Pork With Herbed Polenta - cooking recipe

Ingredients

1/2 tsp salt
4 tbsp (1/2 stick) butter
9 oz polenta
2 tbsp fresh flat-leaf parsley, finely chopped
2 tsp fresh thyme leaves
1/2 tsp ground nutmeg
3 tbsp oil
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp breadcrumbs
1 tsp paprika
1 tbsp white wine vinegar
2 oz mixed baby greens
4 None boneless pork chops (about 6 oz each)
1/3 cup white wine
1/3 cup vegetable stock
1/3 cup heavy cream

Preparation

Bring 4 cups water to a boil in a medium saucepan. Remove from heat. Add the salt and 3 tbsp of the butter. Stir in the polenta with a wooden spoon. Return to the heat. Cook, stirring constantly, until the polenta thickens. Reduce the heat to low and simmer for 10 mins, stirring frequently. Stir in the parsley, thyme and nutmeg. Grease a 12 x 8 inch baking pan with 1 tsp of the oil. Spoon in the polenta. Smooth the top with a spatula. Refrigerate for 1 hour.
Crush the peppercorns, coriander and fennel with a mortar and pestle. Mix with the breadcrumbs, paprika and remaining 1 tbsp butter, melted. Season with salt. Set aside.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in 2 tbsp of the oil. Toss with the salad.
Season the pork with salt and black pepper. Heat 1 tsp of the oil in a nonstick skillet on medium-high heat. Cook the pork for 6-8 mins until golden, turning once. Remove from the skillet and keep warm. Pour the wine into the skillet and simmer until reduced by half. Add the stock and cream and simmer for 2 mins. Season with salt and black pepper. Keep warm.
Preheat the broiler. Cut the polenta into diamond shapes. Heat the remaining 1 tsp oil in a skillet on medium heat. Cook the polenta in batches until lightly browned on both sides.
Sprinkle the pork chops with the breadcrumb mixture. Broil for 1 min. Serve with the polenta, sauce and salad.