Method:
1 For the polenta bring the stock to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until incorporated. Reduce heat to low and cook, stirring, for 5-8 minutes or until polenta thickens. Stir in the herbs.
2 Preheat a char-grill pan until hot. Brush both sides of the pork medallions with oil and season with salt and pepper. Char-grill for 5-6 minutes on each side or until cooked to your liking, Add the wombok to the char-grill pan, turn to sear on all sides.
3 Melt the butter in a small saucepan over high heat until sizzling. Add the sage leaves, cook until butter turns nutty brown.
4 Spoon the polenta onto plates. Top with pork and spoon over the sage butter. Serve with seared wombok.