Sage-smoked Pork Fillet on Polenta

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 2 pork fillets, well trimmed
  • 25 g/1 oz butter

Method

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