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Lemon Caper Pork with Creamy Parmesan Polenta Print

Serves 6

Ingredients
1.5 litres Australian milk
salt and freshly ground black pepper, to taste
1 cup polenta (cornmeal)
½ cup grated Australian parmesan
6 pork cutlets
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup white wine
¼ cup lemon juice
1/2 cup flat leaf parsley, chopped
2 tomatoes, seeds removed, chopped
100g Australian butter
2 tablespoons baby capers
1 teaspoon finely grated lemon rind
Method


1. Bring milk to a gentle simmer, season with 1/2 teaspoon salt. Whisk in the polenta in a steady steam, stirring continuously until the polenta thickens. Boil for 1-2 minutes, stir in cheese and black pepper.

2. Panfry pork cutlets in olive oil until golden and done to your liking. Remove pork. Add garlic, white wine and lemon juice to pan, boil until slightly reduced. Add parsley, tomato, butter, capers and lemon rind to the pan, season to taste. Stir until butter melts.

3. To serve, divide polenta between serving plates, top with a pork cutlet and drizzle with lemon caper butter.


 



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