Tonight I wanted something quite plain for supper, after my polenta pizza feast last night! I'm not very good at cooking simply but I think I did ok here!
For this dish I had a pork shoulder steak to use and decided to do it in the oven to avoid using oil and frying it. So here is what I did...
First, I sprinkled both sides of the pork with salt, pepper, dried oregano and some crushed fennel seeds. I placed this into a oven proof dish (no oil needed) and put some blobs of soft cheese on the top, and then I lay circles of courgette on the top. I covered the dish with foil and popped it into the oven for about half an hour on 200 degrees.
When this came out the courgettes were lovely and soft, and the pork juices and cheese made a lovely sauce around the meat. The pork was tender and the fennel coming through was delicious.
Oh, and I had some nice new potatoes with it which were scrummy mashed into the sauce.
Mmmm mmmm
Wednesday, 15 August 2012
Polenta Pizza
Whoops! What a delay in foodie blogging! This is down to a new job and my pure laziness in taking photos of food. I had banned myself from blogging sans photos, but, as that is making me lazy, I shall carry on without.
So, I made a delicious Polenta Pizza for my supper last night - a brilliant alternative to a wheat/bread based pizza, and nice and light. And here's what you need to do...
First make the polenta - tip 100g of fine polenta gradually into boiling water, whisking all the time. Keep whisking as the polenta goes thick, and when it has reached the consistency of mashed potato, take it off the heat and beat in some olive oil, s&p.
Working quickly, lightly oil a baking tray, and turn the polenta on to it. Spread it out into a big thin circle - this is the base for the pizza (obvious I know). Let this cool while you do the topping, and as it's pizza - anything goes here.
I softened some courgettes and onions in the oven, and chopped some chorizo into rings. I spread tomato puree on the base, just thinly and dotted some pesto here and there. Then, I spread the veg over the base, then the chorizo, some torn mozarella and lastly I grated some parmesan over the top.
This went into a hot oven (200 degrees) for about half an hour. Taking it out, you can't move it about like a normal pizza as the polenta will be very soft. Let it cool a little and then cut into slices. You will need to serve it carefully using a fish slice and eat with a fork. This won't be a pick up and bite pizza until it is cold - which is great for next day lunch.
Enjoy!
So, I made a delicious Polenta Pizza for my supper last night - a brilliant alternative to a wheat/bread based pizza, and nice and light. And here's what you need to do...
First make the polenta - tip 100g of fine polenta gradually into boiling water, whisking all the time. Keep whisking as the polenta goes thick, and when it has reached the consistency of mashed potato, take it off the heat and beat in some olive oil, s&p.
Working quickly, lightly oil a baking tray, and turn the polenta on to it. Spread it out into a big thin circle - this is the base for the pizza (obvious I know). Let this cool while you do the topping, and as it's pizza - anything goes here.
I softened some courgettes and onions in the oven, and chopped some chorizo into rings. I spread tomato puree on the base, just thinly and dotted some pesto here and there. Then, I spread the veg over the base, then the chorizo, some torn mozarella and lastly I grated some parmesan over the top.
This went into a hot oven (200 degrees) for about half an hour. Taking it out, you can't move it about like a normal pizza as the polenta will be very soft. Let it cool a little and then cut into slices. You will need to serve it carefully using a fish slice and eat with a fork. This won't be a pick up and bite pizza until it is cold - which is great for next day lunch.
Enjoy!
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