Thursday, 26 February 2009

• Polenta on a plate

  Another post in a same week, obviously I'm on my days off! Now that I'm working reliever term I could be doing any specialties if anyone calls in sick, which is why I ended up working in Psychiatry for 2 weeks and now in Surgical specialties cover which has the one week on and one week off roster. I'm on my first week off and it's awesome! Sadly it's coming to an end after today and I will be working the dreadful weekend! Mind you weekend shifts are 14 hours a day both Saturday and Sunday - and it's insanely busy because I'll be the only person covering multiple units. The last time I worked on a weekend I did not stop running from one end to the other end of the hospital, let alone time to sit down, sit, or have a toilet break! Hahaha such is life! I hope this time it won't be so hectic.
  
  During my week off I have discovered many lovely food blogs out there which gave me plenty of motivation to cook. In particular NotquiteNigella looks extremely yummy! The food, I mean.
  
  So I have read through her archives and found some really good recipes, which I ended up attempting too!
  
  This is my take on Polenta on the table plate, the idea of serving in on a big chopping board was awesome but I decided since it was only for the 2 of us, I'd just modify it to a mini version.
  
  
  The pork ragu resting on top of the polenta which formed a slight wall around.
  
  I've also halved the amount of most ingredients which is why I'm re-posting the recipe.
  
  Pork Ragu
   
  Ingredients:
  500g Pork scotch fillet, cut into small pieces
  1 onion chopped
  3 cloves of garlic, sliced
  A dash of white wine, around 50ml
  1/4 cup tomato paste
  200g mushrooms, sliced
  400g tin diced tomatoes
  1 tablespoon white wine vinegar (I actually used white vinegar as a substitute)
  1 tablespoon sugar 
  handful of basil leaves, torn
  
  Method (very simple!):
  
  1. Cook the onion in a saucepan until soft, then brown the pork in oil. Add mushrooms, garlic, white wine and tomato paste in and cook for 15 minutes.
  
  2. Then add the tin of diced tomatoes, white wine vinegar and sugar and cook for around 40 minutes until pork is very tender and soft. Add basil leaves just before serving.
  
  Polenta
  
  250g Instant polenta
  Salt to taste
  2 tablespoon butter
  1 litre water
  
  Instant polenta is incredibly quick to made. Bring salt water to a boil in a pot, add polenta and be careful as it tends to splatter! Keep stirring and as the polenta thicken add butter. Remember to keep stirring! This takes less than 5 mins.
  
  To serve, scoop the polenta on to a place, and use your ladle to press down the middle to form a slight wall, then scoop a serve of pork ragu. Garnish with more basil leaves! Add freshly cracked pepper too if you prefer!
  
  Note: Not a fan of Polenta? Simply serve with your favourite pasta!
  
  
  
  
  Bon Appétit!!
  
  And Thank you NQN, it was a very good meal!
  

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