The key is the balance of sweet from the fruit, in this case prunes, and the red wine and balsamic vinegar. Pierce the meat with the point of a sharp knife and insert the garlic slivers and bacon ...
Parmesan and garlic. Set aside until ready to serve. 9. Spoon the polenta onto serving plates. Top with the pot roast and vegetables, garnish with the gremolata and serve. This recipe is owned by ...