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.

They say an apple a day keeps the doctor away, but why just have one? From steamed apples for breakfast to sweet, salted-caramel-and-apple Tartes Tatin for dessert – here are five recipes to show you can enjoy apples in every meal. 

Roasted apples with yoghurt & oat crumble 

Serves 4 // Cooking time 1 hour 20 min 

Ingredients 

For the apples 

4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla 

For the oat crumble 

1 cup oats
¼ cup coconut flakes
4 tbsp almond butter
6 tbsp honey 

Method 

For the apples 

1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.

For the oat crumble

1. Mix all ingredients together and spread out on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced and apples are soft. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Walnut-crusted hake with apple-cider radishes 

Serves 4 // Cooking time 55 minutes, plus fermenting 

Ingredients 

For the apple-cider radishes 

1 cup apple cider vinegar
½ cup apple juice
4 tbsp honey
1 star anise
3 cardamom pods, crushed
¼ cinnamon quill
1 tsp salt
20 radishes, thinly sliced  

For the walnut-crusted hake 

½ cup walnuts, crushed
½ cup desiccated coconut
Handful chopped thyme
800 g hake fillets
1 egg, whisked
3 tbsp olive oil
1 lemon, sliced  

Method  

For the apple-cider radishes 

1. Bring the apple cider vinegar, apple juice, honey, star anise, cardamom, cinnamon and salt to a simmer in a small pot. Cool before pouring over radishes.
2. Leave out of the fridge for 5 hours or 1 day to ferment.

For the walnut crusted hake 

1. Preheat oven to 180°C.
2. Combine walnuts, coconut and thyme.
3. Brush the top of the fish with egg and press into nut mixture. Drizzle with olive oil.
4. Bake for 20 minutes, until golden and the fish is cooked. Serve with the radishes and slices of lemon.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za 

Buttermilk fried chicken with apple slaw 

Serves 4 // Cooking time 1 hour 50 minutes 

Ingredients 

For the buttermilk fried chicken 

8 chicken pieces
4 tbsp rice vinegar
2 tbsp each soy sauce and sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp black pepper
2 tsp salt 

For the apple slaw 

¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienned
Handful coriander, chopped
Juice of ½ lime
2 tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil 

Method  

For the buttermilk fried chicken  

1. Mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2. Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.

For the apple slaw 

1. Combine the ingredients, season to taste and serve with the fried chicken.

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

Onion and apple pork chops with butter bean mash 

Serves 6 // Cooking time 1 hour 

Ingredients 

For the pork chops

3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine 

For the butter bean mash 

½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk 

Method 

For the pork chops 

1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions for about 5 minutes, until they start to soften. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.

For the butter-bean mash 

1. Heat some oil in a pan over medium heat. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Mini salted-caramel-and-apple Tartes Tatin 

Makes 12 // Cooking time 1 hour 

Ingredients 

1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust 

Method  

1. Preheat oven to 200°C and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme in the muffin pan. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tartes Tatin for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za  

Also read: Why eating seasonally is good for your health

The post 5 apple recipes perfect for autumn  appeared first on MyKitchen.

You don’t have to reserve your fresh fruit solely for desserts and snacks. See how perfectly our balsamic and nectarine glaze compliments these juicy pork chops.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 tbsp chilli flakes
½ cup balsamic vinegar
1 tbsp brown sugar
2 tsp dried origanum
2 tbsp thyme
4 pork chops
3 nectarines, sliced
⅓  cup chopped feta
⅓  cup basil

METHOD
1. Preheat oven to 250°C.
2. Whisk together the chilli flakes, vinegar, sugar, origanum and thyme.
3. Season the chops well. Heat some oil in a pan over medium-high heat. Brown the pork chops for 5 minutes on each side.
4. Reduce the heat to medium and continue cooking for 8–10 minutes, until cooked through.
5. During the last 2 minutes of cooking, pour the balsamic mixture into the pan.
6. Remove from the heat and add the nectarines.
7. Transfer to the oven for 8 minutes, until the peaches are charred.
8. Top with feta and basil, and serve with the nectarines and the balsamic glaze from the pan drizzled on top.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

If you loved the way fruit complimented this recipe, wait till you try our naartjie and ginger glazed ribs!

The post Juicy pork chops with balsamic and nectarine glaze appeared first on MyKitchen.

The sweet and sour flavours of onion and apple complement these pork chops perfectly, and add in butter bean mash for a comforting dish.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the pork chops
3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine
For the butter bean mash
½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk

METHOD
For the pork chops
1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions until they start to soften, about 5 minutes. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.
For the butter bean mash
1. Heat some oil in a pan over medium. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Do you know another favourite pairing of our? Pork chops with bacon jam and Cheddar!

The post Onion and apple pork chops with butter bean mash appeared first on MyKitchen.