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Pork Tenderloin with Swiss Chard and Polenta

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This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Source: Everyday Food, January 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Soft polenta can require more liquid than the package instructions typically call for.

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  • ReneA
    10 JAN, 2013
    This on line recipe is written in correctly. This recipe is in Everyday Food Light cookbook I have. It states to bring 2 cups of skim milk and 2 1/2 cups of broth to boil for the 3/4 cup quick cooking polenta. I still used less then this, cooked for only about 10 minutes and added 1/2 cup of parmesan at the end with the butter. The pork with the onions and swiss chard had nice flavor. I will make this again.
    Reply
  • JennVincent
    8 AUG, 2010
    I normally love Martha Stewart's recipes but the polenta part of this one was a total bust. There is WAY too much liquid, and two hours of cooking later, I am still left with a soupy polenta. What a waste of cornmeal, broth and milk!
    Reply

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