2 cups Polenta
3 cups vegetable or chicken stock
3 cups milk
6 cloves garlic, chopped
1-teaspoon black pepper
2 cups braised pork
Bring the milk, stock, salt, black pepper and garlic to a boil. Slowly add polenta while whisking vigorously. Lower the heat and cook polenta till it thickens (15-20min). Add ½ cup of parmesan to braised pork. Whisk in until pork is warm and cheese is melted.
Pour polenta into terrine mold and chill overnight
To serve invert the terrine over a cutting board. Once out cut it into ¾ inch slices and lay flat on a sheet tray
Panfry until golden brown and slightly crispy. Sprinkle the remaining ¼ cup of parmesan over the warm slices.