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April 4, 2014 / Chris Blum

Polenta with Asparagus and Crispy Pork Belly


It’s nearing the end of the week and this meal consisted of what was left in the fridge, asparagus, leftover polenta and a package of Trader Joes pork belly. Which combined to make the perfect weeknight meal.

1 bunch of asparagus, steamed for 3 minutes
1 package of Trader Joes pork belly, diced
2 cups cooked polenta, cooled in the fridge and sliced into 1/2 thick slices
Truffle oil
Parmigiano cheese

In a large non stick skillet cook the pork belly over medium high heat until crispy all over.

In a grill pan or cast iron skillet, brushed with a little olive oil, cook the polenta until crispy over medium heat, about 2 minutes per side.

Place a couple slices polenta on each plate, asparagus, and top with crispy pork belly, a drizzle of truffle oil and a little parmigiano cheese.

Serves 4.


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