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Creamy, tangy and delicious. Make the polenta dish even easier on the eyes by using tricolor or heirloom tomatoes. Get the recipe. 16. Creamy Polenta with Barbecue Tofu and Mango and Heirloom ...
On each plate, the chef adds the polenta-romesco combo, along with Parmigiano Reggiano cheese, the cooked pork chop and he tops the meat with the brothy pan sauce and a herbaceous gremolata.
Bestselling author, health advocate and self-trained chef Danielle Walker is stopping by the TODAY kitchen to share two dinner recipes from her cookbook "Healthy in a Hurry," which are both gluten ...
Return the pork to the Dutch oven and add the tomatoes, wine, anchovies, cinnamon stick, bay leaves, and rosemary. Cover the Dutch oven and place it in the oven. Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F.
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To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.