Maple-Glazed Sprout Tops and Streaky Pork with Creamy Polenta
A winter comfort-food dish - enough to serve two as a side or one as a main course.
For the maple-glazed sprout tops with streaky pork
outer leaves only
Canadian maple syrup
Maldon sea salt
freshly ground black pepper
For the creamy polenta
Maldon smoked sea salt
fresh thyme leaves
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.
Recipe from www.elizabethskitchendiary.co.uk