With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Creamy Herb Polenta:
Method
Rub cut side of garlic over pork; sprinkle with sage and pepper. In large skillet, heat oil over mediumhigh heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Remove pork; set aside.Add apple cider and cider vinegar to pan, scraping up any browned bits. Stir cornstarch with 1 tsp water; whisk into pan juices and cook until thickened, about 1 minute. Return pork to pan and turn to coat.
Creamy Herb Polenta: Meanwhile, in saucepan, heat oil over medium-high heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes.
Add broth, 1/3 cup water, salt and pepper; bring to boil. Reduce heat to medium. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes.
Stir in parsley, chives, sour cream, lemon zest, lemon juice and mustard. Serve with pork.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 277 mg
- Sugars 10 g
- Protein 27 g
- Calories 415.0
- Total fat 18 g
- Potassium 659 mg
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 38 g
%RDI
- Iron 18.0
- Folate 26.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 18.0
