Polenta-Topped Pork Patties

From Everyday With Rachael Ray



Ingredients:
3 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
Salt and pepper
2/3 cup instant polenta
1/3 cup heavy cream
1/4 pound mozzarella cheese, shredded
1 1/2 pounds ground pork
1/3 cup chopped flat-leaf parsley

Directions:
1. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, season with salt and cook until softened, about 5 minutes. Transfer to a large bowl; reserve the skillet.

2. In a small saucepan, bring 2 1/3 cups water and 1/4 teaspoon salt to a boil. Whisk in the polenta, lower the heat to medium-low and whisk until thickened, about 5 minutes. Stir in the cream, remove from the heat, then stir in the cheese; season with salt and pepper and keep warm.

3. Preheat the broiler. Add the pork and parsley to the onion; shape into four 4-inch-wide patties. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the patties and cook, turning once, until browned, 6 to 7 minutes. Spoon the polenta on top and broil until golden, about 5 minutes.

Comments:
Not too complicated, although the polenta was a lot runnier than I expected so it didn't quite turn out as pretty as it should have. The bland, kind of creamy flavor of the polenta was nicely offset by the pork burger. I'm not a fan of pork, but this was ok. Not sure it will stay on the rotation, but not a total disaster either.