Spivey, Linda
Buy this Art Print at






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Pork Chops Cooked in the Broth of Polenta
(Costine di Maile Cotte nel Brodo di Polenta)



 Seasonal 468x60

“These grandmothers, le nonne, are the keepers of memory and the
providers of many of the sacred moments of everyday life.”

~ Carol Field

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]






Your patronage of our affiliate partners supports this web site.  We thank you!



Pork Chops Cooked in the Broth of Polenta
(Costine di Maiale Cotte nel Brodo di Polenta)

In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers
In Nonna's Kitchen:
Recipes and Traditions
from Italy's Grandmothers

by Carol Field, 1997, HarperCollins

Serves 4 to 6

“Cooking meat and polenta together without any stirring at all: what a revolutionary and delicious idea! Once the pork chops are browned, the polenta cooks with them in the oven in combined milk, broth, and pork juices. No time-consuming watch at the stove and no arduous stirring are required.
Gianna Modotti grew up in the Carnia Mountains of Friuli and remembers the dishes cooked by her grandmother as if she ate them yesterday. The polenta of Friuli, the beautiful and unexplored region in the northeasternmost corner of Italy, appears in numerous dishes because the rigorous cold climate of the mountains calls out for food as warm and nourishing as this. I have dreams of introducing everyone to polenta in this easy way. I can’t imagine who could resist, especially after eating a few spoonfuls of the soft creamy polenta that comes with the pork chops.”

7 tablespoons unsalted butter
6 pork chops (about 2 3/4 pounds), trimmed of any fat
2 large garlic cloves, minced
3 leaves of fresh sage, torn; do not use dried sage
if fresh sage is not available
1 bay leaf
1 sprig of fresh rosemary
1/2 cup dry white wine
1 cup milk
1 cup meat broth, plus extra if needed
1/2 cup plus 2 tablespoons coarse-grind polenta or cornmeal
Freshly ground black pepper

Preheat the oven to 300 degrees F.
Melt the butter in a 12-inch flameproof or enameled casserole that will go in the oven. Add the chops and sauté them over medium-high heat, turning to brown on both sides, about 8 to 10 minutes. Sprinkle the garlic, sage, bay leaf, and rosemary needles stripped away from the sprig. Bathe them with
the white wine and cook over medium-high heat, turning frequently until the wine has evaporated, 10 to 15 minutes.
Meanwhile, mix together the milk, broth, and polenta. After a few minutes, add them to the pan, lifting each pork chop and pouring some of the mixture underneath so that most of the polenta is below the meat. Stir well to incorporate the liquid polenta mixture with the pan juices, then sprinkle salt and pepper over the top.
Put the entire mixture in the oven for 30 to 40 minutes, covered, adding slightly more warm broth if necessary, and cook until the polenta has thickened but is still soft and creamy. Remove and discard the bay leaf.
Serve immediately.

Featured Archive Recipes:
Pork Chops on Creamy Hominy
Pork Chops Smothered in Creamy Onions
Pork Chops in Tomato Mushroom Sauce with Polenta
Spareribs Pan-Roasted with Sage and White Wine, Treviso Style

Index - Pork Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 05, 2003.