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1
Heat oil in a small saute pan.
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2
Cook onions and garlic until soft.
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3
Add wine and reduce by half.
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4
Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil.
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5
Slowly whisk in the cornmeal and cook for, 15 to 20 minutes.
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6
Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet.
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7
Chill in the refrigerator for at least 1 hour.
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8
Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares.
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9
Dredge lightly in cornmeal and fry in batches until golden brown.
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10
Heat a large saute pan over medium heat.
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11
Combine the cheese and flour in a medium bowl.
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12
Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle.
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13
Cook until the cheese is somewhat melted but not firm.
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14
Using a spatula, turn the cheese over and cook until firm.
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15
Drape the crisp over a large rolling pin until cool.
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16
Repeat.
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17
Put all ingredients except oil in a blender and blend until smooth.
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18
Slowly add the oil and season with salt and pepper.
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19
Place the romaine in a large bowl and toss with some of the dressing.
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20
Divide among 4 plates.
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21
Scatter croutons around and place a Parmesan crisp in the center of the salad.
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22
Season pork with salt and pepper on both sides.
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23
Heat a few tablespoons of oil in a large saute pan until almost smoking.
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24
Cook the pork for 3 to 4 minutes on 1 side or until golden brown, turn over, reduce heat to medium and continue cooking to medium doneness.
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25
Remove to a plate and keep warm.
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26
Pour off all but 2 tablespoons of the fat.
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27
Add the garlic and onions and cook until soft.
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28
Add the wine and cook until reduced by half.
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29
Add the stock and cook to a sauce consistency.
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30
Whisk in the mustards and thyme and season with salt and pepper to taste.
