Pork Cutlets with Tomato Sauce and Polenta

In a pot, bring 800 ml (approximately 3 1/3 cups) of water with 1 teaspoon of salt to a boil. Stir in the polenta and cook, stirring, until starting to bubble, about 5 minutes. Stir in the butter, season with salt and remove from heat. Cover to keep warm.

Meanwhile, peel onion and chop finely. Clean the fennel and slice lengthwise into quarters. Rinse the fennel fronds, shake dry and set aside.

Rinse pork, pat dry and cut into 4-6 different-sized strips. Season with salt and pepper and brush half of the tomato paste on top of each strip. 

Heat the oil in a large skillet over high heat. Add the pork, coated side down. Brush the tops with remaining tomato paste. Cook pork until browned, about 1 minute on each side. Remove pork and wrap in aluminum foil.

Cook the onion in the same skillet until translucent, then add fennel slices and sauté until softened, 5-6 minutes.

Add the tomatoes and their juices to the pan. Season with salt and pepper and cook over medium heat until tomatoes are softened, about 10 minutes.

Finely chop fennel fronds and mix with the vegetables.

Return the pork along with accumulated juices to the pan and heat through briefly.