Perfectly Creamy Polenta

Bring water to a boil in a large saucepan; add a pinch of salt; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. This will take about 20 to 25 minutes.

While polenta is cooking, add 4 tablespoons of balsamic vinegar and sauté the diced mushroom in another saucepan over medium heat. Add shallot and stir until fragrant for about 2~3 minutes.

In another saucepan with 1 tablespoon of melted butter, sauté the cured pork over medium heat. Add shallot and stir until fragrant and golden brown. Remove from the pan and drain on the paper towels.

Turn off heat and gently stir 1 tablespoon butter into polenta until butter partially melts; mix 1/2 cup shredded cheese into polenta until cheese has melted. Stir and taste for salt before transferring to a serving bowl.

For plating, add two types of sauté pork at the bottom of a serving bowl. Then, add the cooked polenta over the pork. Place a ring mold in the center over the polenta; add some un-cooked cornmeal in the ring and two type of sauté pork outside the ring mold. Drizzle the sauce around the rim of the bowl.

Enjoy!