Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon

Jay was here for dinner tonight. Everything was good. We had been craving this polenta, which I don't make very often because it's kind of decadent. We liked the pork - not too lemony.

• Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon (Fine Cooking #77, February 2006, p. 53)
• Beets & Shallots with Crisp Prosciutto Dressing (Cooking New American, p. 187)
• Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)

Wine: David Bruce 2000 Estate Pinot Noir, Commemorative Edition (Santa Cruz Mountains, California). I was afraid this wine would be past it's time - but I think we drank it at the perfect time. A really good, classic David Bruce Pinot.