Published by
Dalisa
Dalisa Coq au porc with olive sauce
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Baking — 20 minutes
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Preparation — 30 minutes
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Servings — 4
Ingredients
Sautéed polenta
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180 g
of cornmeal
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1L
of water
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125g
of butter
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125g
of old Parmesan cheese, grated
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2
chiseled shallots
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Salt and pepper to taste
Olive sauce
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2
french shallots
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100 ml
of white wine
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600 ml
of veal stock
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200 g
of Kalamata olives (whole and pitted)
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30 g
of unsalted butter
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4
Dalisa Coq au porc
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1 tablespoon
of olive oil
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2
chopped garlic
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4
Italian tomatoes, halved
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A pinch
of sugar
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a pinch
of salt and pepper
Preparation
Roasted tomatoes
- Cut Italian tomatoes into half, sprinkle with chopped garlic, olive oil, salt, pepper and a pinch of sugar. Put on a baking sheet. Bake at 350 F for 20 to 30 minutes. Set aside.
Sautéed polenta
- Cook the Coq au porc as instructed on the package. Keep warm and set aside.
- Place some plastic wrap on a dish to lay your polenta once cooked.
- Pour the liter of water in a saucepan and cook until it boils. Add polenta, one tablespoon at a time, while stirring vigorously until it's all incorporated and your polenta is thick. Remove from the oven.
- Always using a whisk, add cheese and butter and stir until it's all incorporated. Add salt and pepper to taste. Add shallot.
- Pour the polenta in your coated dish and allow to cool in the refrigerator for 10 minutes. Once cooled, untold ans detail according to the desired shape. In frying pan, melt a teaspoon of butter and fry the polenta. Keep warm and set aside.
Olive sauce
- In a skillet, sweat the shallot. Deglaze with white wine and reduce to dry. Add your veal stock and Kalamata olives. Reduce to a syrupy texture. Add butter. Set aside.
- In a plate, arrange your polenta, roasted tomatoes, olive sauce and your Dalisa Coq au porc according to your inspiration. Enjoy.
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