Thursday, July 10, 2008

Arista Di Maiale and Rosemary-Smoked Gouda Polenta

What a delicious dinner! This recipe is from The Joy of Cooking. The original recipe is for a roasted pork loin, but pork butt roast was on sale- so I used a different cut of meat. My husband ate soooo much of this meat- the flavor is absolutely great. The butt roast did have to cook much longer than a loin, but it was worth the wait. I served this with a Rosemary-Smoked Gouda Polenta. I always thought I didn't like foods made with corn meal. It turns out, I don't like bad foods made with corn meal. The Polenta is quick and easy. The recipe is from Elly Says Opa! She has a plethora of amazing recipes! Check it out :)

Arista Di Maiale
(Roast Pork Loin)
4 large garlic cloves, minced
4 t. chopped fresh rosemary
1/2 t. salt
1/2 t. freshly ground pepper
2 t. olive oil
3 lb. pork loin

Preheat oven to 450 degrees. Combine garlic, rosemary, salt and pepper. Make deep slits in meat and stuff with garlic mixture. Rub remaining mixture over top of pork. Rub meat with olive oil. Cook in 450 degree oven for 10 minutes and turn heat down to 275. Cook an additional 40-85 minutes (or longer if using butt roast)

Rosemary-Smoked Gouda Polenta
4 c. chicken stock
1 c. cornmeal
ground pepper
2 sprigs rosemary
2 T. butter
4 oz. smoked gouda

Bring chicken stock, rosemary and black pepper to a boil. Slowly whisk in cornmeal. Cover and cook an additional 15 minutes stirring occasionally. Remove from heat and stir in cheese and butter. Season with salt and pepper.

1 comment:

Joelen said...

This looks wonderful! We normally have the traditional sides of rice, pasta, potatoes... and occassionally I'll make polenta for a different flavor/texture. Thanks for sharing this - the rosemary & gouda sounds wonderful with polenta!