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Operation Transformation Recipe

Preparation time: 20 minutes

Cooking time: 40 minutes


Serves: 4 people

  • 0 - Black Pepper
  • 1 tsp Cider Vinegar
  • 2 cloves Garlic
  • 1 - Green Pepper
    deseeded and chopped
  • 400 ml Low Fat Milk
  • 120 g Polenta
  • 2 tsp Rapeseed Oil
  • 1 - Red Pepper
    deseeded and chopped
  • 500 ml Reduced Salt Chicken Stock
  • 0 - Salt
  • 1 tsp SuperValu Cornflour
  • 2 tsp SuperValu Fresh Thyme
  • 1 lb SuperValu Quality Irish Pork Steak
  • 1 - Yellow Pepper
    deseeded and chopped


  1. Preheat oven to 220C.
  2. Add 1 teaspoon of oil to an oven-proof dish. Add pork steak - season with salt and pepper if desired.
  3. Cover with foil and place in the oven. Bake for 30 minutes until cooked through.
  4. In a pot, add 100ml chicken stock, cornflour, and vinegar in a small bowl and combine. Add to a pot and bring to the boil. Stir consistently for 2 minutes until the sauce gets slightly thicker.
  5. Add 1 teaspoon of oil to a pan and put on medium to high heat.
  6. Add thyme, garlic and pepper and cook until peppers are cooked.
  7. In a pot bring add the milk and remaining stock and bring to a simmer.
  8. Gradually add polenta, stirring constantly with whisk. Reduce heat and simmer for 10 minutes until the liquid is completely absorbed.
  9. Serve pork with peppers and polenta and sauce.

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