Tuesday, August 27, 2013

Marsala and Mushroom Pork Cutlets with Creamy Polenta

Two in a row - this is getting exciting and I am feeling how I used to when my blogging was more frequent. 

Tonight's meal is an Italian inspired dish - pork in nice rich and creamy mushroom sauce accompanied by creamy and a little cheesy polenta.  The original recipe called for Veal Cutlets but I quite fancied it with pork instead.
 Not only was this dish very easy to put together, the flavour in the sauce was magnificent and very mourish... I could have just actually had a bowl of the sauce... spoon please?  And as with any polenta dish you are guaranteed a good arm workout LOL!

Marsala and Mushroom Pork Cutlets with Creamy Polenta
(recipe adapted from Weight Watcher Magazing August 2013)
Serves: 4
ProPoints per Serve: 11
1 tablespoon olive oil
4  (500 grams) lean pork cultlets, all possible fat trimmed
freshly ground black pepper
1.125 (4 1/2 cups) chicken stock
1 cup instant polenta
2 tablespoons grated parmesan cheese
1 brown onion, finely sliced
200 grams Swiss Brown mushrooms, quartered
2 tablespoons Marsala
2 tablespoons light thickened cream
2 tablespoons chopped fresh chives

Heat 1 teapsoon of the oil in a large frying pan over medium-high heat.  Season the pork with salt and pepper and cook for 3 minutes each side or until browned and cooked to your liking.  Set aside and cover to keep warm.
Reserve 1/4 cup stock.  Bring the remaining stock to the boil in a medium saucepan.  Add the polenta and stir over low heat for 8 minutes or until thick and creamy.  Stir in the parmesan and season with salt and pepper.
Heat the remaining oil in the pan over medium-high heat.  Cook the onion and mushroom, stirring, for 5 minutes or until softenend.  Add the reserved stock and the marsala.  Bring to the boil and cook for 2 minutes or until the sauce reduces.  Stir in the cream and boil for 1 minute.  Season with salt and pepper.
Serve the creamy polenta with the pork and the sauce.  Top with chives.

1 comment:

alanna said...

This looks delicious. What a beautiful dish.