Pork, Polenta, Other

I floured some pork cutlets (thank you, Webers Meat Market) and fried them up in vegetable oil. Put them in a warm oven while you make a little gravy with about 2 tablespoons of the fat from frying and flour/seasoning. I used some chicken broth made with storebought chicken soup base. About a couple cups.

The polenta is just Bob's Red Mill from Gerbes. I make it pretty much like the package instructions say, only I always end up adding more liquid. Usually water, but broth is good too. KEEP STIRRING! My one piece of advice.

Then, I took some chopped garlic. Sauteed it in olive oil .. about 2 tablespoons. Threw it in some hot olive oil, tossed in some frozen artichoke hearts. Tossed that around until the mixture looked warm. Then tossed in some halved grape tomatoes, and some sliced up asparagus that I steamed and shocked over the weekend and had in the fridge. Tossed around for a while until it looked nice. Turned the heat off and let it stand.

When the polenta was done, I grated some parmesan (I always like say PARMESIAN -- par MEEE zhee ann) cheese on top. Then put the veggie mix on top.

Then, it's just put the gravy over the cutlets. And put the polenta/vege on the side.

yum yum yum