Ombolo (boneless pork loin) giravolta with polenta

Description

Slices of boneless pork loin-ombolo are fried, white wine poured over and served with polenta

Recipe

Method
Heat the olive oil in a frying pan. Lay the ombolo slices into the frying pan, on the first side, then flip them over onto the second side and pour the wine over it. Let it simmer shortly, then serve with polenta.

Polenta
Polenta is coarsely ground cornmeal, the classic ratio is 1 part polenta to 4 parts water. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts.