- Bring water to a boil. Lower heat and with a whisk, add the polenta flour. Keep heat low stirring once in a while. Keep it on very low heat until ready to serve.
- Grind the Sopressa in a food processor. Add the egg, cheese, sage and pepper and mix well. Divide the filling into the 8 slices of pork. Roll up the pork slices tightly enclosing the filling.
- Heat enough oil in a large sauce pan, big enough to hold all 8 pork rolls (use two pans or make it in two rounds if they don’t fit).
- Sear the rolls all over and season lightly with salt. Finish cooking the meat in the pan or transfer it to a sheet tray and finish in a pre-heated oven (450º) for about 10-15 minutes.
- Cook the shallots in the oil for about 2-3 minutes. Add the horseradish, then the cream and bring it to a boil. Let it reduce slightly before serving.
- To plate, mound some polenta in the center of the plate, add 2 rolls of stuffed pork on top and pour some sauce over. You can garnish with fresh rosemary or sage.
WINE TO MATCH: Santa Giustina Barbaro ‘04
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