Pork Cheeks with creamy polenta, basil-garlic butter & portobellos

Pork Cheeks

1. Prepare the “Royal Cheek” pork cheeks in the pan according to the instructions (10 minutes).

Polenta

1. Bring the milk and water to the boil together.
2. Stir in the polenta and simmer for approx. 10 minutes until creamy.
3. Stir in the grated Parmesan.
4. Season the polenta with salt and pepper to taste.

Basil-garlic butter

1. Peel the garlic and finely chop with the basil.
2. Heat the butter and olive oil in a pan.
3. Add the garlic and sauté for approx. 1 minute.
4. Toss occasionally and remove from the heat.
5. Stir in the basil.
6. Season with salt and pepper.

Portobellos

1. Slice the portobello mushrooms and fry in the hot butter until brown on both sides.
2. Season with salt and pepper.

Serving tip: Spread the polenta on plates. Arrange the finished, finely sliced pork cheeks on top and garnish with the basil and garlic butter and the fried portobello mushrooms.