I used a chipotle-infused pulled pork and for the pickled onions, subbed cumin seed for fennel seed.
Crispy on the outside, creamy on the inside fried discs of polenta, topped with creamy slow-braised beans (had them on hand, threw them in a blender to riff on refried beans), pulled pork, pickled onions, and a few cilantro leaves.
Next time, I could easily live without the beans.
The article says these are an appetizer and I was worried the polenta wouldn't hold up, hand to mouth, but they did.
Very, very good.
http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html
Crispy on the outside, creamy on the inside fried discs of polenta, topped with creamy slow-braised beans (had them on hand, threw them in a blender to riff on refried beans), pulled pork, pickled onions, and a few cilantro leaves.
Next time, I could easily live without the beans.
The article says these are an appetizer and I was worried the polenta wouldn't hold up, hand to mouth, but they did.
Very, very good.
http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html