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Porchetta and Polenta Recipe

Porchetta and Polenta

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Recipe courtesy Ted Allen for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (1)

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Total Reviews: 1

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  • on June 14, 2011

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    Roasting the pork seemed a little much to me, so I substituted pork sausages I had laying in the freezer. I slit them halfway to the center to stuff them with the called for herbs, lined them in a casserole dish, and baked them until ready. I sliced them in little disks and threw 2 or 3 on each polenta shell. The presentation was just as nice and so much easier.

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