Marsala pork on creamy polenta

Dijon mustard adds tang and depth of flavour to the sweet sauce.

Recipe «Marsala pork on creamy polenta» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 tbsp extra virgin olive oil, 4 French trimmed pork cutlets, 6 French shallots, halved, 250g small mixed mushrooms, halved, 4 fresh thyme sprigs , 125ml marsala, 125ml Massel chicken style liquid stock, 125ml thickened cream , 2 tsp gluten-free Dijon mustard, Wilted greens, to serve, 500ml milk, 375ml water, 140g instant polenta, 25g butter.

Ingredients:

• 2 1/2 tbsp extra virgin olive oil 
• 4 French trimmed pork cutlets 
• 6 French shallots, halved 
• 250g small mixed mushrooms, halved 
• 4 fresh thyme sprigs 
• 125ml marsala 
• 125ml Massel chicken style liquid stock 
• 125ml thickened cream 
• 2 tsp gluten-free Dijon mustard 
• Wilted greens, to serve 
• 500ml milk 
• 375ml water 
• 140g instant polenta 
• 25g butter 

Instructions

1. Heat 2 tsp oil in a non-stick frying pan over medium-high heat. Season pork. Cook, turning, for 5 minutes or until browned. Transfer to a plate.
2. Heat 1 tbs oil over medium heat. Add shallots. Cook, stirring, for 2 minutes or until browned. Increase heat to high. Add remaining oil to pan. Cook mushroom and thyme, stirring, for 3 minutes or until just soft. Add marsala. Simmer for 1 minute or until reduced. Add stock. Simmer for 4 minutes or until reduced by half. Add cream and mustard. Simmer for 3 minutes or until thickened slightly. Season.
3. Return pork and any resting juices to the pan. Simmer for 2-4 minutes or until pork is just cooked through.
4. Meanwhile, for polenta, bring milk and water to the boil in a saucepan over medium heat. Reduce heat to low. Slowly add polenta in a thin, steady stream, whisking until combined. Cook, stirring, for 3-4 minutes or until soft. Stir in butter. Season.
5. Divide polenta, pork and sauce among bowls. Serve with greens.