Polenta - a classic dish of Italian cuisine with tenderloin in a cream and mustard sauce
Polenta, or corn porridge, is a versatile cooking ingredient that has been popular in Italy and around the world for centuries. It is made from naturally gluten-free corn flour, making it an ideal choice for people with celiac disease and on a gluten-free diet. Rich in complex carbohydrates, it provides energy for longer, and thanks to its fiber content, it aids digestion and keeps you feeling satiated. In addition, polenta contains B vitamins, magnesium and iron, which support the nervous system, improve skin condition and help fight feelings of fatigue.
In the kitchen polenta is an extremely versatile ingredient. It can be served creamy as an alternative to potatoes or pasta, used to bake crispy pancakes, and, once cooled, sliced and grilled or fried. It is also suitable for gluten-free coating! It works great in both dry dishes such as casseroles, meat sauces or stews, and in sweet versions - served with honey, white cheese or fruit. Thanks to its delicate taste polenta it goes well with many additives, and its creamy texture is the perfect base for creative dishes.
Ingredients for polenta:
- 1 cup of polenta (corn porridge)
- 4 cups of water
- 60 g Grana Padano or Parmesan cheese
- 3 teaspoons of butter
- 1 teaspoon salt
Preparation of polenta:
- In a pot, boil water with salt.
- Gradually pour in the polenta, stirring all the time to avoid lumps. Cook over medium heat until the porridge thickens and begins to bubble.
- Reduce the heat, cover the pot and cook the polenta for 25 minutes, stirring every 5 minutes.
- Once cooked, add butter and grated cheese, mix thoroughly.
- Transfer the finished polenta to a fruitcake pan lined with cling film and set aside to cool. Once the polenta is set, it will gain a firm consistency, so you can cut it into slices.
Tenderloin in a creamy mustard sauce
Ingredients:
- 1 pork tenderloin
- 1 onion
- 2-3 tablespoons of French mustard
- 1 teaspoon of honey or saree mustard
- 1 teaspoon of soy sauce
- 300 ml of 30% cream
- salt, pepper
- (Optional) ½ cup milk and 2-3 teaspoons corn flour to thicken
Preparation:
- Cut the tenderloin into 1.5 cm thick slices, gently crush with the palm of your hand, and then sprinkle with salt and pepper.
- In hot oil, fry the meat slices for 2-3 minutes on each side until they turn golden brown. Transfer them to a plate.
- In the same frying pan, fry the onion sliced in feathers.
- Add mustards, soy sauce and cream, mix and put the fillets back in.
- Simmer the whole thing on low heat covered for about 1.5 hours, until the meat is tender. If necessary, thicken the sauce by mixing corn flour with milk and adding to the pan.
Ways to serve polenta
Serve sliced polenta as an accompaniment to tenderloins in a creamy sauce. If you like a crunchy texture, fry the polenta slices in butter on both sides before serving.
Polenta also works great in a sweet version - Just brown it in the pan and serve with your favorite jam, white cheese or maple syrup. It's a quick way to make a tasty breakfast or dessert!
Polenta - a healthy alternative and unlimited possibilities
Polenta is not only a tasty, but also a healthy dish. Corn porridge is gluten-free, easily digestible and rich in nutrients such as B vitamins and magnesium. Thanks to its versatility, polenta can be a base for dry dishes, an addition to meats and sauces, and even the basis for creative desserts.
Try our recipe and discover how versatile polenta can be in your kitchen!
Recommended
