Pan Seared Pork with Granny Smith Apple Chutney & Creamy Herb Polenta

Entreé

Ingredients

  • Granny Smith Apple, Cranberry & Chipotle Chutney (recipe below)
  • Creamy Herb Polenta (recipe below)

Chutney ingredients

  • ‍3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers

Polenta ingredients

  • 10 cups 2% milk
  • 1 tsp. fresh rosemary, minced
  • 3 cups polenta
  • ¼ cups Italian parsley, coarsely chopped
  • 2 tsp. kosher salt
  • 2 tbsp. oregano, chopped

Chutney directions

  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Polenta directions

  1. Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
  2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
  3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber363/29/29/14/3