After being gone all weekend in Nice, I felt the need to cook because I had been dining out for every meal. This dish is one that I have made several times at home, and I have nearly perfected the sauce after several attempts. The critical factors are to make sure to add plenty of worcestershire sauce, and to not add too much gorgonzola(will overpower the sauce). The polenta, which was suprisingly cheap, was creamy but provided some texture. The creamy gorgonzola sauce plays perfectly with the tender pieces of balsamic glazed pork. This is one of my favorite go-to dishes, and this time is just as satisfying as it was the last time or the next time.
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