We spent last Friday and Saturday confined indoors due to Storm Abigail, the first UK storm to be named under the Met Office’s Name Our Storms project. Schools were cancelled on the Friday because the risk of the high winds blowing the school buses over, and so duvet days were had with much lounging and napping on the couch playing video games and watching Christmas films on daytime tv.
Not a rather bad way to spend a storm, I should think.
However, come Sunday we I was getting rather restless, so just imagine my delight when I woke up in the morning, checked the BBC Weather app on my iPad and found out it was going to be a lovely day with wind speeds in single digits!
Madam and I packed a picnic lunch, I gave my husband strict instructions as to what to do with the defrosted leg of Shetland lamb just in case I wasn’t back in time to put it in the oven, and we headed out with our bikes.
Owning a bicycle again was #32 on my 40 Things to Do Before I Turn 40 list (I haven’t had owned a bicycle since I was 16!), and I’m delighted to say that has now been crossed off. A friend kindly gifted me a second-hand bicycle which I sent to the Shetland Community Bike Project for some TLC and repairs, and this was my first trip out on it.
Our trip was briefly interrupted while we waited for the tide to go out. Da Brigs, an old stone bridge crossing the sea, was completely submerged – a perfect time for a picnic on top of the nearby rocky areas (and to check the condition of my geocache!).
We covered a good 11.88 miles, according to RunKeeper, and returned home ruddy cheeked, exhilarated and with slightly damp feet. Just what was needed after being cooped up for two days.
When we returned home, the leg of lamb was roasting nicely in the oven thanks to my husband, and I’d previously bookmarked a recipe from Epicurious I was keen to try out – Creamy Baked Polenta with Herbs and Green Onions. There were sprout tops in the fridge, a new ingredient to me, an unexpected appearance in our latest veg box.
Sprout tops are the clusters of leaves that grow at the crown of a Brussels sprouts stalk (and not neglected Brussels sprouts as I initially thought, like a marrow is a neglected courgette), and apparently they are quite good for you.
Lately I’ve taken to steaming and halving Brussels sprouts, sauteing them with a bit of butter and some bacon and serving it as a side to a roast dinner. I figured I’d do something similar with the sprout tops, but add a spoonful of Canadian maple syrup and use the streaky pork from the Anderson Butchers sitting in my fridge instead of bacon.
Oh my goodness gracious me what a combination! The crispy streaky pork, the maple syrup sweetness, the flavour of the sprout tops (which is not as overpowering as Brussels sprouts can sometimes be) on a bed of creamy polenta – so, so very good!
I thought the original polenta recipe was fine enough, and it was certainly easy to make, but the baked recipe serves six – a bit too generous for our family size (and general refusal of the children to eat any of it). I thought it needed a bit of tweaking – more cream, and perhaps made on the stove top for a quicker meal for two (ie: the two adults in this house who will actually eat it).
With the remaining sprout tops I made myself this lunch today (actually I made it because it was so good I was really excited to share the recipe!) – a quick and easy comfort food meal for one, or enough for two as a side for some slow roasted Shetland lamb or braised short ribs.
Advance preparation is the secret to cooking this meal. Have your Parmesan ready grated, your sprout tops lightly steamed and roughly chopped, your pork cubed and the rest of your ingredients measured out before you start as you’ll be working with three different pans at once.
If you don’t fancy making the polenta (it’s not everyone’s cup of tea! Did you know, according to Judith over at Mostly About Chocolate, that they (chocolate people) use polenta to cleanse their palate when judging chocolate?), do try the maple glazed sprout tops with streaky pork. You can substitute the sprout tops for steamed, halved Brussels sprouts and the streaky pork for bacon or cubed pancetta.
Table of Contents
Maple-Glazed Sprout Tops and Streaky Pork with Creamy Polenta
Ingredients
For the maple-glazed sprout tops with streaky pork
- 50 grams sprout tops outer leaves only
- 1 tbsp butter
- 130 grams streaky pork cubed
- 2 tbsp Canadian maple syrup
- sea salt to taste
- freshly ground black pepper to taste
For the creamy polenta
- 80 grams polenta
- 240 ml boiling water plus extra
- 1/2 tsp smoked sea salt
- 1 tbsp butter
- 1 tbsp fresh parsley finely chopped
- 1 spring onions finely chopped
- 1 tsp fresh thyme leaves
- 120 ml double cream
- 20 grams Parmesan cheese finely grated
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- To prepare the maple-glazed sprout tops, steam the leaves for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle.
- Heat butter in a small skillet and fry the cubed streaky pork for a few minutes until it begins to crisp up nicely.
- Add the chopped sprout tops and maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm.
- To prepare the polenta, heat the butter in a small frying pan and cook the spring onion until it begins to soften, about two minutes.
- Add the parsley, thyme and cream and heat through. Season well to taste and set aside.
- Boil the water and salt together and slowly add the polenta while whisking continuously.
- Cook for a few minutes until it reaches a porridge like consistency and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta.
- Remove from the heat and add the grated Parmesan cheese.
- Serve immediately with the maple-glazed sprout tops with streaky pork spooned over the top.
Environmental Information
LINKING UP WITH SOME FOOD BLOGGING CHALLENGES
Recipe of the Week by A Mummy Too
Tasty Tuesdays by Honest Mum
Shop Local by Elizabeth’s Kitchen Diary
OTHER POLENTA RECIPES YOU MIGHT LIKE
Spicy Rainbow Chard on Creamy Polenta by Cooksister
Soft Polenta with Broccoli-Blue Cheese Sauce & Griddled Tenderstem by Food to Glow
Hickory Smoked Slow Cooked Pulled Lamb & Grits by Franglais Kitchen
Saucy Mushroom Polenta Bake by Family, Friends, Food
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
[wysija_form id=”1″]
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
[wysija_form id=”1″]
Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.
Heather Haigh says
I love the sounds of this, I must try it.
Maya Russell says
That looks like delicious, warking winter fodder. Mmmm!
Anne says
I think I need to try again with sprout tops, I remember buying years ago and was not very keen on them but since have broadened my green repertoire and I learned to love kale – so there is hope for me! I think the bacon and maple syrup probably helps too!!
Elizabeth says
Bacon and maple syrup makes everything better – even greens! 😉
Joanne/WineLady Cooks says
Delicious flavors in this polenta dish. Sounds perfect for fall.
Honest mum says
Wow, so flavoursome and like the idea of a side with a roast. Thanks for linking up to #tastytuesdays
Chloe says
I love everything about this post. The food, the delicious recipe, the views, the 11 miles! Well done for going that far. I can’t get over how beautiful it is and I’m glad that the storm lifted for you. I really need to get a bike, this post has inspired me to do so. I’ve forgotten how exhilarating it is to be out on a bike but I’d love to go out on one and get some fresh air soon. Thank you so, so much for linking to #whatevertheweather xx
Manila Spoon says
This absolutely looks delicious! Hubby loves brussels sprouts so am sure he’ll be delighted with this dish!
Kriss MacDonald says
The scenery on your bike ride is stunning. What a beautiful area to explore. I love brussels sprouts so this recipe is definitely a keeper for me.
Emma T says
Love your outdoor shots on the bike ride. I’ve bought a bike this year after my old one got wrecked from being let out on the farm for years) but we don’t get to ride in such amazing places. Love that bridge.
Dean of Little Steps says
Stunning photos and that recipe looks delicious! Not a big fan of Brussel sprouts but the sprout tops look yum, might just give it a shot 😉 #countrykids.
Coombe Mill says
It looks like you had a great cycle ride with Madam, I bet you were so excited to get out on you bike for the first time in a long time. I can’t go a week without going out on my bike to explore the moors, they have a similar beauty to these shots. The scenery on your cycle ride looks so beautiful, Madam looks like she had a great time too. Thanks for linking up with me on Country Kids.
Kate, Baby Routes says
We missed the storm but I love those calm days that follow stormy weather. Your photos are beautiful and I’m definitely giving the sprout tops a go. What a warm and comforting dish to follow a winter outing.
Kristen says
My mom’s family is from Northern Italy, and we make polenta all the time. I love the idea of crispy pork. yum.
peter @feedyoursoultoo says
I really like each of the components of this dish. Beautiful landscape!
My Little Italian Kitchen says
Love this recipe with polenta! My favourite after pasta! The place where you live looks stunning. Love the photos!
Jenny says
You’re going tongavdvsome much fun speeding round Sherland on your bike! I still have my rather rusty bike from when I was 16, but getting a much needed new bike this Christmas with bike seat for littlest and tow bar for when O gets sore legs! I can’t wait! It looks like a lovely bike ride and can understand why you were stuck inside, we were just on the edge of Abigail and it was still very windy!
Thanks so much for linking up to #Whatevertheweather 🙂 x
Jeanne Horak-Druiff says
I do love a good sprout (yes, I am one of those WEIRD people!) and they are a natural match for a bit of smoky pork 🙂 Love the sound of the recipe and who can resist a big bowl of creamy polenta?! Thanks v much for linking to my recipe too 🙂
Laura@howtocookgoodfood says
I used to cook polenta all the time, I need to get it again and recreate your wonderful plate of food which is made for days like this!
Amy says
WOW. Looks incredible and will definitely be using up my oddly large collection of half empty bags of polenta!
Helene @CroqueMaman says
Oh you just reminded me of polenta. I don’t cook it on a regular basis but it is so good. Your dish looks amazing, and your bike ride… I am envious… I love outdoors. It looks like you’re doing great with your 40 before I am 40 list, crossing off things little by little with lots of fun along the way. You’re inspiring me.
Dom says
oh good lord yes! I love how veg growers are starting to market all the bits of veg that used to get trashed. It’s ingenious. Lovely day out on the bikes, hope you’re prepared for Brian! Stay safe x
Jen says
We’ve been selling sprout tops at work and they are really popular with some people but I haven’t tried them yet. Not sure I’ve ever had polenta but loving the sound of pork and maple syrup with the greens, definitely good for this time of year 🙂
Kellie@foodtoglow says
Polenta is one of my favourite comfort foods. Like you say, it’s not everyone’s cup of tea, but that leaves more for us! Gorgeous scenery btw, and I’m so glad you are all well after Abigail blew through. I hope you get to enjoy a few more bike tides before winter sets in.
Stuart Vettese says
I would love this!! And if you used the whole sprouts too I wouldn’t mind. Just gorgeous.
Ima says
Your bicycle ride looks absolutely gorgeous! This recipe seems like something my fiance would love, I will definitely be showing him!
Irma xo