Marsala pork on creamy polenta

serves / 4 prep / 5 minutes cook / 25 minutes

Ingredients

2 1⁄2 tbsp extra-virgin olive oil 4 (about 240g each) french trimmed pork cutlets

6 french shallots, halved 250g small mixed mushrooms, halved

4 fresh thyme sprigs

125ml (1⁄2 cup) marsala 125ml (1⁄2 cup) chicken-style liquid stock

125ml (1⁄2 cup) thickened cream 2 tsp gluten-free dijon mustard Wilted greens, to serve POLENTA:

500ml (2 cups) milk

375ml (1 1⁄2 cups) water

140g (3⁄4 cup) instant polenta 25g butter

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 tbsp 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.