Porchetta and Polenta
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Total Reviews: 3
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By denisue_10509007
Puyallup, WA
on December 25, 2012
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The pork was flavorful but the polenta was flavorless and it got soggy rather quickly. I will keep with the pork recipe but put the pork on something else like a garlicky baquette. Also the onions did not impress me at all. Nice concept but needs to be revamped in order for it to work.
By JohnWT
Birmingham, AL
on December 24, 2012
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This is amazing! I made this for a party and everyone raved about how beautiful and colorful it was. Once everyone tasted it, they could not get enough.
By myeager01
mt vernon, ny
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.