Pork and Polenta Stack

Method

1. In a small saucepan, combine 185 ml (6 fl oz/¾ cup) of the stock with the vinegar, Worcestershire sauce and cornflour. Stir over medium heat until the mixture boils and thickens, then set aside.
2. In another saucepan, bring the remaining stock to the boil. Add the polenta and stir constantly over medium heat for 7 minutes, or until the mixture has thickened and the polenta is soft. Stir in the parmesan, and some salt and cracked black pepper to taste. Pour into a lightly oiled 23 cm (9 inch) square cake tin and allow to cool. Refrigerate for about 1 hour, or until firm.
3. Preheat a barbecue grill plate or flat plate to medium. Turn the polenta out of the tin and cut it into four squares. Lightly brush both sides with oil and cook for about 3–4 minutes on each side, or until golden all over. Set aside and keep warm.
4. Cut each pork fillet in half crossways. Place between two sheets of plastic wrap and rest cut-side-down on a chopping board, then gently flatten them slightly with a rolling pin or mallet. Brush the hotplate with a little more oil and cook the pork for 4 minutes on each side, or until just cooked through. Meanwhile, reheat the sauce.
5. Divide the polenta among four serving plates and top with a slice of pork. Drizzle with the warm sauce, sprinkle with parsley and serve with mixed vegetables.