Pork Roulades with Herb Polenta

For the pork roulades with herb polenta, preheat the oven to 180°C. Wash the arugula and cut off the long ends. Pound meat, salt inside and line with arugula.

Cut feta cheese into thin strips and place in the middle of the meat and season with basil. Roll up the meat and wrap with prosciutto to make the roll hold better – if necessary, secure with toothpicks. Place the rolls in the oven for 15-20 minutes.

For the polenta, boil water with whipping cream and salt. Add the herbs, the pressed garlic and the bay leaves. While stirring constantly, let the polenta trickle in.

Bring to a boil once, then reduce the heat and simmer, covered, for about 10 minutes. Keep stirring to make sure nothing burns. Then remove from heat and let simmer for 15 minutes.

Remove the bay leaves, stir in the grated Parmesan cheese and olive oil and serve the pork roulades with herb polenta.

Preparation Tip:

The pork roulades with herb polenta tastes very good with a crisp salad.

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