Pork loin w/ tawny pork glaze. The Polenta was ground down to a finer consistency. Cooked in corn stock and cheese water to keep it relatively light and finished w some caramelized corn butter. This was inspired by
@Stephanie_Hamilton_470960 as I wanted a finer grind than usual. This can be done a couple of ways, blitzed during the last phase of cooking or prior with a spice grinder (or LN2 and blender). The result is different than the standard as it pours really well and bc of the released starch it sets up quite nicely for left over fried polenta squares.
