pork roast and polenta

By on Oct 6, 2010 in dinner, roasting | 0 comments

Share On GoogleShare On FacebookShare On Twitter

The pork roast swam in a rosemary laced brine, then slowly, ever so slowly roasted on a bed of carrots and onions until it quivered and fell apart. To cushion the blow, polenta was slowly coaxed into soft creamy swirl, with a hidden hit of a piquant gorgonzola mixed deep within.

Submit a Comment

Your email address will not be published. Required fields are marked *