INGREDIENTS

INSTRUCTIONS

In a heavy saucepan, mix cornmeal with 2 cups of water with a whisk until
smooth. Add salt and cook over medium heat, stirring frequently, until it
is thick. Reduce heat to medium-low and cook, stirring until it comes to a
boil. Continue cooking until polenta is smooth and thick and lost it's
grainy look. Remove from heat.
Heat 1 tablespoon oil in skillet, add onion and sate about 2 minutes. Add
herbs and garlic. Cook for 30 seconds. Remove from heat. Stir in cheese and
pepper. Stir mixture into polenta and set aside.
Preheat oven to 350F. Using a sharp knife, cut a deep pocket into the side
of each pork chop, taking care not to cut through to the other side. Season
all over with salt, pepper and garlic powder. Fill with polenta (do not
overfill) and press edges closed to seal.
In the same skillet, heat remaining olive oil over medium-high heat. Brown
pork chops on all sides. Transfer to a baking dish. Add white wine to
skillet. Stirring and scraping the bottom of the pan to deglaze. Pour
drippings over chops. Bake 20 to 25 minutes. Do not overcook. If desired,
splash with balsamic vinegar before serving.
Recipe by: Patricia "Pie" Williams (EAT-L listserv)
Posted to EAT-L Digest  by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM>
on Jan 9, 1998

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