Quarter the mushrooms. Peel and finely dice the shallot. Cut the pork fillets into medallions 1 cm thick. Heat a frying pan and add a little olive oil. Add the mushrooms to the pan with a pinch of salt and cook until the mushrooms start to colour. Add the chopped shallot and another pinch of salt. Cook for 2 minutes then set aside.
Bring the milk to the boil. Add the polenta to the pan and stir for 3 minutes. Add the mushrooms and 50g butter, stir then add the cream. Place the polenta in deep plates.
Heat a non-stick frying pan and add the ground nut oil. Sear the pork medallions for 1 minute on each side. Remove from the heat and add the honey, soy sauce and balsamic vinegar to the pan. Spoon the liquid over the pork and heat through. Serve the medallions on top of the polenta and drizzle over a little of the cooking juices. Finish with a little fresh parsley and serve.
«Add shredded oyster mushrooms to your polenta. Try serving the pork with crunchy stir-fried vegetables.»