Pork Marsala with Mushrooms on Creamy Mascarpone Polenta
Ingredients
Creamy Mascarpone Polenta
- 3 cups salted water or chicken broth
- ¾ cup instant polenta or fine cornmeal
- ¼ cup whipping cream or milk
- 1 Tbsp butter
- 1 Tbsp Mascarpone cheese
- 1 Tbsp Parmesan cheese
- Salt and pepper to taste
Pork Marsala
- 2 lb pork tenderloin medallions or pork cutlets pounded thin*
- 5 shallots or 1 small red onion diced
- 2 cloves garlic diced
- 600 g desired mushrooms sliced
- 1 cup Marsala** wine
- 2 cups stock of choice chicken, beef, veal, or veggie
- 1 Tbsp olive oil
- 4 Tbsp butter
- ¾ cup all-purpose flour
- Kosher salt and ground black pepper to taste
- Fresh parsley for garnish
Instructions
Pork Marsala
- Dredge cutlets in flour. Shake off excess flour. Season lightly with salt and pepper. Fry the cutlets over medium-high heat in a pan with the olive oil and a little bit of butter.
- Do not overcrowd the pan. Fry them in stages and set aside. The cutlets should take only about 2 minutes a side or less, depending on how thin they are. Add more butter to the pan as needed during cooking if it dries out.
- Once all cutlets are cooked, remove, and set aside. Using the same pan, add the diced shallots and garlic and cook for approximately 5 minutes on medium heat, scraping the bottom of the pan while cooking.
- Add the mushrooms and sauté for 5 to 8 minutes until cooked through. Add the marsala wine and cook on medium high for a few minutes to burn off the alcohol.
- Add the stock and simmer on low for approximately 5-8 minutes until the sauce reduces. Turn the heat off and stir in about one tablespoon of butter to thicken the sauce.
- Season with salt, pepper, and parsley to taste. Serve cutlets together with the sauce over creamy mascarpone polenta.
Easy Creamy Mascarpone Polenta:
- Boil the salted water or broth. Pour the polenta in very slowly while whisking constantly.
- Stir constantly on medium heat until it thickens, which will only take a few minutes.
- Once it has reached your desired consistency, add the rest of the ingredients.
- Continue to add more milk and cream to reach the consistency you prefer.
- Buon appetito!
Notes
*Ask your friendly butcher at Cioffi ’s to pound
some pork tenderloin medallions or pork
cutlets very thin.
**You can substitute with white or red wine, but
I highly recommend sweet Marsala wine.
some pork tenderloin medallions or pork
cutlets very thin.
**You can substitute with white or red wine, but
I highly recommend sweet Marsala wine.