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4
Medium
By Kit Chapman
Published 1995
Make stock with the pork trimmings and reduce until syrupy and well-flavoured. Strain and finish by whisking butter into the stock just before serving.
To cook the polenta, put the onion, garlic, milk and cream in a large pan,. Bring to the boil and cook until the onion is softened. Add the herbs. Stirring briskly, add the polenta in a steady stream. Beat well until smooth. Cook over a