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mt vernon, New York

Member since Aug 2009

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Reviewed Porchetta and Polenta

Jun 14, 2011 in Food Network Community Toolbox on

Roasting the pork seemed a little much to me, so I substituted pork sausages I had laying in the freezer. I slit them halfway to the center to stuff them with the called for herbs, lined them in a casserole dish, and baked them until ready. I sliced them in little disks and threw 2 or 3 on each polenta shell. The presentation was just as nice a"

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