Appetizer Porchetta and Polenta

Name: Appetizer Porchetta and Polenta
Yield: 20
Ingredients: 3 pounds boneless pork shoulder, trimmed of excess fat; Kosher or sea salt; Grated zest of 1 lemon; 3 cloves garlic, chopped; 2 teaspoons fennel seeds, plus more for sprinkling; 16 fresh sage leaves, chopped; 2 teaspoons chopped fresh rosemary; Freshly ground pepper; Extra-virgin olive oil, for drizzling; 3/4 cup white vinegar; 3 tablespoons sugar; Kosher or sea salt; 1 bay leaf; 1/2 teaspoon fennel seeds; 1/4 teaspoon red pepper flakes; 1 large red onion, thinly sliced into rings; 1 tablespoon extra-virgin olive oil; 1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds

Appetizer Porchetta and Polenta was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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3 pounds boneless pork shoulder, trimmed of excess fat

•

Kosher or sea salt

•

Grated zest of 1 lemon

•

3 cloves garlic, chopped

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2 teaspoons fennel seeds, plus more for sprinkling

•

16 fresh sage leaves, chopped

•

2 teaspoons chopped fresh rosemary

•

Freshly ground pepper

•

Extra-virgin olive oil, for drizzling

•

3/4 cup white vinegar

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3 tablespoons sugar

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Kosher or sea salt

•

1 bay leaf

•

1/2 teaspoon fennel seeds

•

1/4 teaspoon red pepper flakes

•

1 large red onion, thinly sliced into rings

•

1 tablespoon extra-virgin olive oil

•

1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds

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