Here is another recipe from one of our favorite cookbooks here at Warmth Company. Monica recently made this for herself and her husband, Bob, one evening after work. It is a quick and healthy and surprisingly yummy meal from Everyday Food Light.
Begin by pouring 2 cups milk into a heavy bottomed, medium sized pot.
Add 2 1/2 cups broth,
and a good pinch of salt. Heat till just begins to boil.
Add 1 cup polenta.
I used organic polenta from the bulk bins at New Leaf. It also comes packaged at most grocery stores in the baking aisle.
Wisk in the cornmeal.
Add a few grinds of pepper, and continue to heat.
It will boil, and begin to thicken. Stir frequently to prevent sticking.
When a nice thick consistancy is achieved, after about 20 minutes, add a pat of butter and give it a stir. This gives it just the right amount of richness. Set aside.
Now for the meat. Salt and pepper both sides of 5-6 thinly sliced pork tendorloin pieces.
Heat a swirl of olive oil in a cast iron pan.
Add a few slices of the pork.
Cook until browned on both sides, approximately 3 minutes total.
Transfer to a plate.
Cover with foil and set aside.
Chop a bunch of Swiss chard.
Slice an onion.
Add onion to pan. Saute a few minutes in the juices remaining from the pork.
When beginning to soften, add 1/4 cup broth.
and the Swiss chard. Cook for a few minutes until the chard cooks down and softens.
Next add about 1/2 cup broth,
and a few tablespoons sherry vinegar.
and return the pork to the pan.
Cook until liquid has evaporated a bit and everything seems tender. About 4 minutes.
Serve pork and vegetable mixture over a good heap of polenta. Enjoy!