Polenta Rules

Still struggling to perfect Pork Chops and Vinegar Peppers. I thought that following a Cook’s Illustrated recipe would be the ticket, but the pork was still tough. The sauce was good.

Deciding to make polenta to go with the dish turned out to be the best part. I hadn’t made polenta in ages, but it seemed appropriate. I like Pastene’s quick cooking version. It takes just a couple of minutes to get a creamy consistency.

I spread the cooked polenta out on a parchment paper lined pan; let it cool and harden, and then cut it into circles with a biscuit cutter. At this point, I put in the refrigerator until just before dinner.

When I was ready to finish cooking the polenta, I dredged the pieces in a light dusting of flour and fried them in a little olive oil until the sides were crispy, and the insides were soft and light. The lovely polenta circles under the vinegar pepper sauce helped me get over the fact that, in spite of brining, the pork chops were still tough.

Actually, I’m not over it. I’m determined to get this right. Stay tuned.

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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