Iberico Loin in Tempranillo Sauce - The Kitchen Doesn't Bite

Ingredients

• 1 cup instant pre-cooked Polenta
• 1 tbsp Butter
• 4 cups of water (you can use stock or combine with milk)
• Salt and Pepper to taste
• 1 lb of Iberico Loin, cut in small cubes (about 1″)
• 1/4 cup of All purpose flour
• 1 small red onion, small diced
• 2 garlic cloves, minced
• 2-3 Heirloom Carrots, peeled and small diced
• 1/4 cup of Tempranillo Wine
• 1/4 cup of beef, chicken or vegetable stock
• 2 tbsp Extra Virgin Olive Oil
• 1/4 cup fresh Parsley