Name: Costine di Maiale Cotte nel Brodo di Polenta (Pork Chops Cooked in the Broth of Polenta)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Salt; Freshly ground black pepper; 3 leaves of fresh sage, torn; do not used dried sage if fresh sage is not available; 1 sprig of fresh rosemary; 1 bay leaf; ½ cup dry white wine; 1 cup meat broth, plus extra if needed; 1 cup milk; ½ cup plus 2 tablespoons coarse-grind polenta or cornmeal; 7 tablespoons unsalted butter; 2 large garlic cloves, minced; 6 pork chops (about 2¾ pounds), trimmed of any fat

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Cooking meat and polenta together without any stirring at all: what a revolutionary and delicious idea! Once the pork chops are browned, the polenta cooks with them in the oven in combined milk, broth, and pork juices. No time-consuming watch at the stove and no arduous stirring are required.

Gianna Modotti grew up in the Camia mountains of Friuli and remembers the dishes cooked by her grandmother as if she ate them yesterday. The polenta of

Ingredients

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Ingredients

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