Grilled Polenta

Grilled Polenta Tried Tested

Ingredients:
5 cups water
1 vegetable stock cube
1 1/2 cups cornmeal
2 tablespoons butter or margarine
Fresh ground pepper to taste
3/4 cup grated cheddar
Feta cheese to garnish

Method:
Bring the water with vegetable stock to a rapid boil (or just use stock, if you have on hand) in a large pot. Turn the heat down to medium-low and pull the put right of the stove. Whisk while adding corneal slowly. Whisk thoroughly to avoid any lumps until well combined, and then place back onto the heat. Keep stirring to ensure the mixture stays smooth – you may need to add a few more tablespoons of water if the mixture is too dry.
Cover and allow to cook for about 30 minutes – adjust the heat so that it steams but doesn’t spatter, and stir occasionally.
Remove from heat and add pepper, butter, and cheese. Stir to melt and combine. Pour into a lined 9×13 dish and allow to cool in the fridge – give it at least 30 minutes in the fridge.
Preheat broiler in the oven. Once set, preheat the broiler in oven. Remove the polenta from the dish and slice into individual portions – I got 16. Place onto a baking dish and sprinkle feta over the top. Place under the broiler just until heated through and starting to brown on top.
Serve with a sauce just use it to lap up meat sauce/juices.

Source:  Corlea Smit – As usual, my adaptation

Pork loin roast – Sunday roast on a Tuesday? Yes, I think we will…

Pork loin roast  Tried Tested

Pork loin roast with a glaze:
2 tablespoons apricot jam
1 tablespoon minced garlic
Few drops of oil
Salt & pepper
Generous pinch of Italian seasoning
Whole cloves to stick into the meat

Method:
Surround the roast with sliced beets, Golden Delicious apples, and celery. Season with salt & pepper and a light drizzle of oil.
In another roasting pan, place quartered potatoes with seasoning salt and oil.
Bake everything together for about half an hour at 400°F.
Makes for a surprisingly fast roast with so much flavor!
I’ll definitely use this glaze again

Source:  Corlea Smit