Soft, crispy or fried – however you like your polenta, we’ve got a recipe that’ll have you hooked!  

Polenta chips with prosciutto, Peppadew and Parmesan 

Serves 4-6

Ingredients 

2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 Tbsp lemon juice
½ cup Parmesan, shredded
1 Tbsp thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70g prosciutto, to serve
½ cup Peppadew chutney, to serve
Parmesan shavings, to serve 

Method 

1. Preheat oven to 200ºC.
2. Line one baking tray with baking paper, and grease another.
3. In a pot over medium heat, bring stock and milk to a boil.
4. Whisk in polenta until smooth. Cook for another 8-10 minutes, stirring frequently.
5. Remove from heat and stir in lemon juice, Parmesan, thyme and salt.
6. Immediately transfer to the lined baking tray and smooth the surface.
7. Cover with cling wrap and refrigerate for 2 hours to firm up.
8. Slice polenta into chunky rectangles and place on a greased baking sheet.
9. Coat the chips with olive oil and bake for 20 minutes. Flip over and continue baking for another 20 minutes.
10. To serve, place the polenta chips on a platter. Top each chip with rocket, prosciutto, Peppadew chutney and Parmesan shavings.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Polenta toast with tahini yoghurt, chilli oil and a poached egg 

Serves 4

Ingredients 

For the polenta toast 

7 cups water
½ tsp salt
2 cups polenta
5 tsp olive oil  

For the tahini yoghurt 

½ cup low-fat plain yoghurt
3 tsp tahini paste
¼ lemon, juiced  

For the chilli oil 

4 tsp olive oil
1 tsp chilli flakes 

To serve
8 eggs, poached
Handful micro herbs 

Method 

1. For the polenta toast, bring the water and the salt to a simmer.
2. While stirring with a wooden spoon, gradually sprinkle the polenta into the water.
3. Cook for 15 minutes while stirring occasionally to ensure the polenta doesn’t stick to the bottom of the pot.
4. Grease two 20cm square tins with olive oil and line it with cling wrap. Pour the creamy polenta into the tins. Even the tops out so the polenta will set nice and flat. Allow to cool in the fridge for 1-2 hours until set.
5. Cut each of the set polenta portions into four squares, yielding eight squares in total.
6. In a pan, heat the olive oil to a high heat. Fry the polenta squares for 5 minutes on each side until crisp and golden on the edges and deep golden brown in colour.
7. For the tahini yoghurt, mix all the ingredients until smooth and set aside.
8. For the chilli oil, add the oil, chilli flakes and salt to a cold pan.
9. 9. Turn the heat to a low temperature and allow to infuse for 5 minutes. Turn off and allow to cool in the pan.
10. To serve, place two pieces of toast on a plate, cover with tahini yoghurt, followed by two eggs, chilli oil and micro herbs.

Cook’s note Freeze the cooked, cut polenta squares to keep polenta ‘toast’ at hand for when you feel like serving some. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za 

Bolognese meatballs with creamy polenta 

Serves 4-6

Ingredients 

For the sauce 

3 Tbsp olive oil
½ onion, chopped
1 clove garlic, grated
1 tsp dried origanum
1 Tbsp brown sugar
1 Tbsp tomato paste
1 tin chopped tomatoes
1½ cups beef stock  

For the bolognese meatballs 

500g beef mince
1 Tbsp breadcrumbs
1 clove garlic, grated
½ Tbsp dried mixed herbs 

For the creamy polenta 

1 tsp salt
1 cup polenta
¼ cup butter
½ cup grated Parmesan 

Method 

1. For the sauce, heat the oil in a pan over medium. Add the onion and fry for 5 minutes, until soft. Add the garlic, origanum, sugar and tomato paste. Fry for 2 minutes.
2. Add the remaining ingredients and simmer for 5-10 minutes, until reduced.
3. For the bolognese meatballs, add the ingredients to a bowl and mix until fully combined.
4. Use your hands to shape the mince mixture into meatballs.
5. Heat a pan over medium and dry-fry the meatballs until browned.
6. Transfer meatballs into the pan with the sauce and allow to simmer for 10 minutes, until cooked through. Season.
7. For the creamy polenta, bring 4 cups water and the salt to a boil in a large pot.
8. Gently sprinkle the polenta in, whisking continuously. Cook, while still whisking, until thickened and smooth.
9. Reduce the heat to low and mix in the butter and Parmesan. Allow to cook for 30 minutes, until done.
10. Serve immediately with bolognese

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Polenta-crumbed pork chops with roast broccoli and tomato sauce

Serves 4  

Ingredients 

For the tomato sauce and broccoli 

¼ cup olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
410g tin chopped tomatoes
1 tsp dried origanum
Salt and milled pepper
½ broccoli, cut into florets 

For the pork chops 

4 pork chops
150g polenta
2 Tbsp vegetable oil
40g butter
¼ cup breadcrumbs 

Method 

1. For the tomato sauce and broccoli, preheat oven to 200°C.
2. Heat 2 Tbsp oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
3. Add the tomatoes and the dried origanum and cook for 15 minutes, uncovered, until thickened. Season, then set aside.
4. Toss the broccoli in the remaining oil and season. Place on a baking tray and roast for 10-15 minutes, until slightly charred. Remove from the oven and set aside.
5. For the pork chops, season the chops and coat in polenta.
6. Heat the oil in a pan over medium heat and fry the chops for 2 minutes on each side, until golden brown.
7. Remove from the pan and place on a baking tray. Top with butter and breadcrumbs and Bake for 5-8 minutes, until cooked through.
8. Serve with the tomato sauce and roast broccoli.

Also read: 4 Hearty one-pan dishes perfect for weeknight dinners 

The post 4 Seriously tasty takes on polenta  appeared first on MyKitchen.

Frying meat that has a fat layer, such as steak, doesn’t need more than salt and pepper to be exquisite – if cooked right. There’s one pitfall many people see: the all-important fat is forgotten when cooked. Here’s how to render (cook out) the fat while adding tons of flavour to your steak! 

Step 1:
Add seasoned steak to a cold, oiled skillet, holding it fat-side down with tongs so only the fat is touching the pan. 

Step 2:
Turn on the heat and hold to slowly render the fat for 2-3 minutes. Once rendered, the fat layer should be a crispy, deep golden brown. 

Step 3:
Place steak flat on your pan and continue to cook as normal, for 3-4 minutes a side until caramelised. In the last 30 seconds of frying, add a knob of butter, 2 garlic cloves and 2 sprigs of rosemary for extra flavour. Remove steak and rest for 5 minutes before slicing. Use a spoon and baste steak with the buttery juices. 

Steak with mixed greens & Parmesan 

Serves 2 

Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal! 

Ingredients

1 porterhouse steak 
1/3 cup olive oil 
1 packet (180g) Italian salad mix, or mixed salad leaves 
1 punnet (80g) wild rocket Salt and milled pepper 
1 lemon, zested and juiced 20g Parmesan, shaved 

 Method

1. Season steak and cook according to 3 step instructions above. Set the steak aside to rest for about 10 minutes. 
2. Toss together the remaining ingredients and season. 
3. Slice steak thinly. Serve on a platter with salad. 

By: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Recipe and styling: Sjaan Van Der Ploeg 

The post Render your steak in just 3 steps  appeared first on MyKitchen.

If you’re looking for a new budget-friendly comfort meal, then this pork and Parmesan tagliatelle dish is what you need. The flavours are everything.

SERVES 4 // COOK TIME 30 min 

INGREDIENTS
3 tbsp olive oil
1 onion, peeled and chopped
4 pork steaks, sliced
400 ml thick tomato stew
50 g breadcrumbs
2 tsp dried origanum
2 tsp dried thyme
2 tsp dried rosemary
300 g tagliatelle, cooked
Parmesan, grated, to serve

METHOD
1. Heat oil in a pan over high heat. Fry the onions and pork until browned. Add the tomato stew, remove from the heat and set aside.
2. Mix the breadcrumbs with the herbs and dry-fry in a clean pan over medium heat until brown and crispy.
3. Spoon the pork-and-tomato mixture over the pasta, sprinkle with crispy breadcrumbs and Parmesan, and serve.

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with boerie meatballs instead!

The post Pork and Parmesan tagliatelle appeared first on MyKitchen.

Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

The post 7 ways to make Brussels sprouts delicious appeared first on MyKitchen.

Pasta comes in all sorts of glorious shapes and sizes but have you ever experimented with giant pasta shells? Trust us, you’ll love them!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
500g jumbo conchigile
2 tbsp olive oil
1 garlic clove, minced
1 cup roughly chopped spinach
2 x 230g tubs smooth cottage cheese, at room temperature
¼ cup grated hard cheese
2 eggs 
2x 400g jars tomato and basil pasta sauce
To serve 
Handful of grated hard cheese
Handful of basil

METHOD
1. Preheat oven to 230 • C
2. Cook pasta in a pot of salted boiling water for about 7 minutes, until the pasta is al dente.Drain and set aside to cool.
3. Heat olive oil in a pan over high heat, then fry garlic until golden. Add the spinach and cook for 2 minutes until soft. Remove from heat.
4. Combine cottage cheese, hard cheese and eggs in a bowl. Mix in spinach then season with salt and pepper to taste.
5. Pour the tomato and basil sauce into a skillet plan and smooth the surface. Fill each pasta shell with cottage cheese mixture, then arrange them in a circular pattern on top of the sauce.
6. Bake for 12-15 minutes until the sauce bubbles and the shells are slightly crisp.
7. To serve, garnish the pasta shells with extra hard cheese.

Get your fill with this super quick and easy balsamic mushroom pasta. The incredible flavour will have you heading back for seconds!

The post Spinach and cheese-stuffed pasta shells  appeared first on MyKitchen.

Having a little dinner party? And want to impress your guests? Then have them drooling over our delicious but relatively easy mini quiches!

SERVES 12 // COOK TIME 20 min

INGREDIENTS
2 cups flour
2 cups grated Cheddar
½ cup grated Parmesan
5 eggs
½ cup water
1 cup cream
½ tsp salt
6 vine tomatoes, halved

METHOD
1. Place flour,  Cheddar, Parmesan, water, 1 egg and salt in a food processor. Blend until a dough forms.
2. Knead on a floured work surface. Wrap in cling film and refrigerate for 1 hour.
3. Whisk together 3 eggs, cream, salt, black pepper, and remaining Cheddar. Set aside.
4. Preheat oven to 180°C.
5. Roll out dough to 2 mm thick. Cut out circles with a 10 cm biscuit cutter. Press into a muffin tray. Brush with remaining egg (whisked). Bake for 5 minutes.
6. Pour filling into the shells, place a tomato in the middle of each and bake for 20 minutes.

Care to try another starter? then these spinach and feta hand pies are just for you!

The post Mini quiches appeared first on MyKitchen.