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1
Coleslaw: Beat mayo and vinegar in large bowl (or medium bowl for trial recipe) with wire whisk until well blended.
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2
Add lettuce, cabbage and red peppers; mix lightly.
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3
Cover and refrigerate until ready to serve.
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4
Polenta: Bring water and chicken stock to boil in medium saucepan (or small saucepan for trial recipe) on high heat.
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5
Reduce heat to low; return to simmer.
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6
Gradually stir in polenta; cook 5 min., stirring frequently with wire whisk.
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7
Spread into greased parchment-lined full sheet pan (or greased parchment-lined 1/4 hotel pan for trial recipe).
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8
Cover with plastic wrap; refrigerate until firm.
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9
Cut into 48 (4x3-inch) squares (or cut into 4 [4x3-inch] squares for trial recipe).
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10
Cut each square diagonally in half.
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11
(You will have 96 triangles for full recipe and 8 triangles for trial recipe.)
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12
To reheat polenta triangles, cover pan tightly with foil.
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13
Bake in 350F-convection oven for 6 to 8 min.
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14
or until heated through.
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15
Keep warm until ready to serve.
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16
Peaches: Arrange peach halves, cut-sides up, in single layer in parchment-lined full sheet pans (or parchment-lined half sheet pan for trial recipe).
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17
Sprinkle each peach half with 1/2 tsp.
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18
of the sweetener.
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19
Bake in 350F-convection oven for 10 to 12 min.
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20
or until tops of peaches begin to brown.
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21
Keep warm until ready to serve.
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22
Pork: Saute 1 lb.
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23
of the pork, 2 tsp.
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24
of the garlic, 1 Tbsp.
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25
of the thyme and 1/8 tsp.
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26
of the white pepper in 1 Tbsp.
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27
of the oil in large skillet on medium-high heat 1 to 2 min.
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28
or until pork is cooked through (160F).
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29
Add 1/2 cup of the barbecue sauce; cook and stir just until heated through.
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30
Remove from pan.
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31
Keep warm until ready to serve.
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32
Repeat batches 11 times for full recipe.
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33
For each serving: Arrange 2 polenta triangles on individual serving plate; top with 1 peach half and 1/2 cup of the pork mixture.
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34
Spoon 1 cup of the coleslaw onto side of plate.
