Dear Polenta, where have you been all my life?

For me, one of the greatest joys in life is cooking a really fabulous meal. Now, I know what you're saying, you really can't go wrong stuffing pork with pork or wrapping pork around a veggie. I will say though, I was a little nervous about the polenta. It seems everyone but me is making it these days. I swore I never would. But, everywhere I turned, there it was. Now I know why. It is DELICIOUS. And, not only is this a porktastic meal...it is the first post with multiple photos. Yeah!

Prosciutto and Parmesan Stuffed Pork Tenderloin with Herbed Polenta and Grilled Prosciutto Wrapped Asparagus

Prosciutto and Parmesan Stuffed Pork Tenderloin

Butterfly a pork tenderloin. You may also want to pound down the meat a bit. Rub on some olive oil and salt & pepper the meat. Sprinkle Italian breadcrumbs, Parmesan, and prosciutto bits on.


Starting on one end (long side), roll the pork. You can also sprinkle the outside w/ breadcrumbs and salt and pepper. Tie with either baker's string or put in about four skewers to hold the tenderloin shut. Put on the grill for approx. 20 min.

Herbed Polenta
courtesy of Giada De Laurentiis
(This makes enough to feed an army. Next time, I will half it.)

6 cups water
2 tsp. salt
1 3/4 cup yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tbls. unsalted butter
3 tbls. chopped fresh parsley leaves
2 tsp. finely chopped fresh rosemary
2 tsp. chopped thyme
1/2 tsp. pepper
Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 min. Remove from heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer to a bowl and serve.

Grilled Prosciutto Wrapped Asparagus

Chop the ends off of 8 asparagus spears. Place asparagus in a pan of salted boiling water and blanche for 2 minutes.

Remove the asparagus and place in a bath of ice water. Once cooled, drizzle with olive oil and salt and pepper. Watch the salt! The prosciutto is salty, so you don't need to add too much. Wrap one piece of prosciutto around 2 spears...making 4 bundles.

Place the bundles on the grill for approx. 6 minutes or until the asparagus is tender and the prosciutto is crisp.
All that is left now is to grab a bottle of wine and enjoy!