-
1
In a 4-quart pot, bring milk and 2 1/2 cups broth to a boil over medium-high heat.
-
2
Gradually whisk in polenta.
-
3
Continue to whisk until polenta thickens.
-
4
Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until mixture is creamy and just pulls away from side of pot, about 25 minutes.
-
5
Meanwhile, flatten pork slices into medallions with the palms of your hands.
-
6
Pat dry pork and season with salt and pepper.
-
7
In a large skillet, heat 1 1/2 teaspoons oil over medium-high.
-
8
Add half the pork and cook until browned on both sides, about 3 minutes total.
-
9
Transfer to a plate and tent loosely with foil.
-
10
Repeat with 1 1/2 teaspoons oil and remaining pork.
-
11
Return skillet to heat and add remaining 1 teaspoon oil, the onions, chard stems, and 3/4 cup broth.
-
12
Cook, scraping up browned bits, until vegetables begin to soften, about 5 minutes (reduce heat to prevent burning as needed).
-
13
Add chard leaves and cook until wilted, about 2 minutes.
-
14
Add vinegar, remaining 3/4 cup broth, and pork along with any accumulated juices; cook until liquid has almost evaporated, about 4 minutes.
-
15
When polenta has finished cooking, stir in butter.
-
16
Season pork and vegetables with salt and pepper and serve over polenta.
-
17
(Per Serving)
-
18
Calories: 368
-
19
Fat: 11.1g (3.3g Saturated Fat)
-
20
Protein: 33.3g
-
21
Carbohydrates: 33g
-
22
Fiber: 3.5g
