Pulled Pork Polenta Pies

30 mins
Easy
4 people

What you’ll need

1 Three Aussie Farmers Pulled Pork

½ Cup mushrooms, thinly sliced

1 cup diced tomatoes

½ cup red wine

1 brown onion, diced

3 cloves of garlic, minced

1 cup polenta

6 cups chicken stock

Marinara tomato sauce to serve

How to make it

1.       In a saucepan over medium heat, cook onion and garlic for 5 mins or until soft.

2.       Add pork, tomatoes, red wine and mushrooms. Bring to the boil, then reduce heat and simmer for 10 mins.

3.       Meanwhile, boil chicken stock in large saucepan over high heat. Once boiling, pour in polenta and stir continuously until a smooth and thick consistency develops.

4.       Spray a cup cake tray with oil. Fill each cupcake tin half way with polenta. Place a spoonful of the pork mixture in the middle of each cupcake tin and top with remaining polenta.

5.       Place in fridge until set. Remove from fridge and carefully remove each polenta cake from the tin.

6.       Place each cake in the deep fryer for 4 mins or until golden and crispy.

7.       Serve with marinara tomato sauce and sprinkle with parmesan cheese.

 

 

 

 

 

 

 

 

 

 

1 Three Aussie Farmers Pulled Pork

½ Cup mushrooms, thinly sliced

1 cup diced tomatoes

½ cup red wine

1 brown onion, diced

3 cloves of garlic, minced

1 cup polenta

6 cups chicken stock

Marinara tomato sauce to serve

1.       In a saucepan over medium heat, cook onion and garlic for 5 mins or until soft.

2.       Add pork, tomatoes, red wine and mushrooms. Bring to the boil, then reduce heat and simmer for 10 mins.

3.       Meanwhile, boil chicken stock in large saucepan over high heat. Once boiling, pour in polenta and stir continuously until a smooth and thick consistency develops.

4.       Spray a cup cake tray with oil. Fill each cupcake tin half way with polenta. Place a spoonful of the pork mixture in the middle of each cupcake tin and top with remaining polenta.

5.       Place in fridge until set. Remove from fridge and carefully remove each polenta cake from the tin.

6.       Place each cake in the deep fryer for 4 mins or until golden and crispy.

7.       Serve with marinara tomato sauce and sprinkle with parmesan cheese.

 

 

 

 

 

 

 

 

 

 

Unlock the secret recipe

Learn More