Preparation
Braised Pork Cheeks
- Place olive oil in a roasting pan and sear the pork, browning on all sides.
- Deglaze with Arte Nova® red wine.
- Add the box of Original CANTON® fondue broth.
- Bake at 300°F (150°C) for about 3 hours or until the meat flakes easily with a fork.
- In the last half hour of cooking, add the mushrooms and rosemary.
Creamy Cheddar Polenta
- Bring the chicken broth and ¼ cup of butter to a boil.
- Slowly sprinkle in the polenta while whisking.
- Reduce heat to medium-low.
- Whisk until smooth and creamy.
- Add cheese and stir just until melted. Serve.
Savoy Cabbage
- Cut the cabbage in thin slices, after removing the heart.
- Melt remaining 2 tbsp. butter in a skillet.
- Add the cabbage.
- Cook until tender.
Serve in a deep bowl. Place polenta on the bottom, followed by cabbage and pork, then sprinkle with a little sauce.
