Recipe

Zesty Polenta

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Zesty Polenta

Tasty gammon served with polenta topped with veggie stir-fry, a dollop of sour cream and fresh mint.




Ingredients to serve 2

  • ½ x lime – zest & juice
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x ground coriander
  • ½ tsp x ground cumin
  • 4 x spring onions – slice thinly at an angle
  • ⅛ x cabbage – slice finely
  • 75g x baby spinach
  • ½ tsp x onion powder
  • 2 cups x boiling water (for the polenta)
  • 1 tsp x vegetable stock fonds
  • ½ cup x polenta
  • 2 x gammon steaks
  • 3g x fresh mint – tear leaves
  • 2 tbsp x sour cream
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lime – zest & juice
  • 4 cloves x garlic – peel, grate finely & chop
  • 2 tsp x ground coriander
  • 1 tsp x ground cumin
  • 8 x spring onions – slice thinly at an angle
  • ¼ x cabbage – slice finely
  • 150g x baby spinach
  • 1 tsp x onion powder
  • 4 cups x boiling water (for the polenta)
  • 2 tsp x vegetable stock fonds
  • 1 cup x polenta
  • 4 x gammon steaks
  • 5g x fresh mint – tear leaves
  • 4 tbsp x sour cream
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Veggie mix: Place a large pan on medium-high heat with a knob of butter. When the butter has melted, add HALF the garlic, HALF the ground coriander and cumin. Add the spring onions and cabbage and sauté for 3-4 minutes until the cabbage is cooked. Add the baby spinach and wilt for 1-2 minutes. Season to taste and add HALF the lime juice. You can add the rest of the juice to taste.

Step 4

Polenta: Boil the kettle. Place a pot on medium-high heat with a knob of butter, the REST of the garlic, the REST of the ground coriander and onion powder. Wait until the butter melts and starts to turn slightly golden, then add the boiling water (see quantity above) and vegetable stock and bring to a boil. Add the polenta and stir with a whisk or spoon for a minute until it thickens. Add a knob of butter and lime zest and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it.

Step 5

Gammon: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Coat with a drizzle of olive oil and season with black pepper (no salt). When the pan is hot, add the gammon and cook for 3-4 minutes a side until golden and cooked through.

Step 6

Serve the gammon with the polenta, topped with the veggie mix, a dollop of sour cream and torn mint leaves.