Last updated 19:53, Thursday, 04 September 2008

LET US introduce you to another bargain meal that is a little different but nevertheless packed with flavour.

It uses polenta, which is an ingredient that you may not use often – if at all.

Polenta is the potato of northern Italy.

By that, we mean it acts as a staple food in their diet.

Once considered a peasant food, in the late 20th century it seemed to emerge as a premium product seen in all the trendy restaurants (of course, we have it on as a special in our restaurant this week!)

It is made from ground cornmeal which when cooked gives a smooth, creamy texture similar to mashed potato.

It acts as a blank canvas to which you can add any flavour to complement your dish.

In this instance we are cooking belly of pork which we think would go beautifully with blue cheese and apple.

Serves 4

4 x 12oz square cut pieces of belly pork

Cider

Salt and pepper

Honey and mustard (optional)

Seal the pork in a large heavy bottomed tray on the stove top. Start skin side down then flip them over. This will begin to render off some of the fat.

Season generously then add a half and half mixture of water and cider to the tray until the pork is just covered.

Seal the tray tightly with foil and roast in the oven at 200 degrees for around two hours.

Check the pork half way through the cooking time. The liquid should have reduced some but you want to have some left to use as gravy. If it has reduced too much top it up with some water.

Remove the foil for the last twenty minutes of cooking time to get the pork nicely browned and crispy. The texture of the pork should be soft and yielding. This means it will melt in the mouth. If you feel a slight ‘spring’ to the pork, it is not quite ready. No problem, just continue to cook a bit longer.

Once cooked, skim the fat from the gravy which will be floating on top of it. You can use this cooking liquor as it is or you can add a touch of honey and mustard (around a tablespoon each, depending on your taste). We prefer to leave this sauce quite thin as it is but you could thicken it with some gravy granules if you want thicker gravy.

As you are nearing the end of the cooking time for the pork, you can be getting on with the polenta.

500g polenta (quick cook or instant)

1½ litre water

500ml milk

1 bay leaf

A few sprigs of thyme leaves, stripped from the stalks

2 garlic cloves

1 apple cut into small chunks

Butter

Blue cheese – your favourite type and as much as you like

Salt and pepper

Sauté the apple and garlic in a small frying pan with a knob of butter until tender.

In a large saucepan, bring the water, milk and bay leaf up to boiling point. Reduce the heat slightly and whisk in the polenta. Whisk the polenta continuously as you cook it. It should take 7-9 minutes. When it is cooked it should taste wonderfully creamy. If it is slightly gritty then you need to cook for a bit longer.

Add the sautéed apple and garlic along with the thyme.

The amount of blue cheese you use is entirely optional. We would reckon a medium slice per person. Pop this into the polenta and stir until it has melted.

The cheese should make it fairly salty, but taste to check the seasoning; perhaps a good grind of pepper is all that is needed here.

If blue cheese is not your thing a good alternative would be to leave out the apple and cheese and sauté a few wild (or plain if your budget does not allow) mushrooms with the garlic. Porcini mushrooms would go wonderfully here if it is a special occasion.