Another delicious dish I made up from the lovely produce I received from Millies Leeds and Tancred Farm the other week. (See my first recipe I made here). I had a couple of juicy looking pork steaks and thought they’d be a perfect vehicle for nice and quick mid week supper.
Taking inspiration from a dish of rose veal chop and griddled polenta chips we made up last year for our River Cafe event, I’ve stripped the recipe back, making a quick wet cheesy polenta and made a simple chilli and parsley salsa to go with the steak.
Polenta is something I always forget about as a carb with my meals, I tend to opt for potatoes, pasta, rice, but when I do turn to it I always enjoy and wonder why I don’t cook it more often. Note to self, eat more polenta!
In total this recipe probably took about 40 minutes to make. Great for a mid week supper so do give it a go.
Griddled Pork Steak and Cheesy Polenta
2 x pork steaks or chops
For the Polenta
150g coarse polenta
30g grated parmesan
50g grated cheddar
For the Salsa
2 red chillis, seeds removed
1 clove garlic
1 bunch flat leaf parsley
3 tablespoons olive oil
First, make the salsa – chop up the chillis, garlic and parsley, add to a bowl and then stir through the juice of the lemon and the olive oil. Season and set to one side.
Then, make the polenta. Boil up 900ml of water in a large pan, add teaspoon of salt and take off the heat. Put the polenta into a jug and pour into the water in a thin, steady stream, whisking all the time to ensure there are no lumps. Put this back on a medium heat and stir for about 10 minutes. leave on a low heat for about 20 minutes, stiring every now and again. 5 minutes before the end of the cooking time, add the cheese and a good crack of black pepper. stir together until the cheese combines.
For the steaks, just season and griddle in a hot pan until cooked through – times will vary depending on the thickness of the meat. Rest for a few minutes before serving.
Serve with a rocket salad and a tipple of choice, I think I went for my go-to Marlborough Sauvignon Blanc as the sharp gooseberry but through the pork and the cheesy polenta quite nicely.
Have you discovered a great mid week supper recently?