Dinner Tonight: Pork Scaloppine With Brown Butter Salsa Verde Recipe

1. 1

   Bring 3 cups water to boil in a saucepan. When simmering, whisk in the cornmeal vigorously until it begins to thicken. Season with salt, cover, and cook over low heat until creamy and tender. Stir in water if needed to keep it a loose consistency. Just before serving, stir in 2 tablespoons of butter and most of the Parmesan, reserving some for garnish.

2. 2

   In the meantime, combine the garlic, olive oil, and anchovy in a small food processor. Pulse to chop it well, then add the herbs and pulse until the herbs are finely chopped and you have an herb-y, pesto-like paste.

3. 3

   Lay the pork slices on a cutting board between two sheets of plastic wrap and pound them gently until 1/8-inch thick. Season with salt, then dredge them in the flour. Shake off the excess and place them on a baking sheet.

4. 4

   Serve the pork on the polenta and spoon the sauce over it. Top with freshly cracked black pepper and the remaining Parmesan.

* Per serving · 4 servings · Values may vary.