Pork Steak with Peppers and Creamy Polenta
Operation Transformation Recipe
4 people
40 minutes
20 minutes
Ingredients
- 0 - Black Pepper
- 1 tsp Cider Vinegar
- 2 cloves Garlic crushed
- 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 chopped
- 1 lb SuperValu Quality Irish Pork Steak
- 1 - Yellow Pepper deseeded and chopped
Method
- Preheat oven to 220C.
- Add 1 teaspoon of oil to an oven-proof dish. Add pork steak - season with salt and pepper if desired.
- Cover with foil and place in the oven. Bake for 30 minutes until cooked through.
- 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.
- Add 1 teaspoon of oil to a pan and put on medium to high heat.
- Add thyme, garlic and pepper and cook until peppers are cooked.
- In a pot bring add the milk and remaining stock and bring to a simmer.
- Gradually add polenta, stirring constantly with whisk. Reduce heat and simmer for 10 minutes until the liquid is completely absorbed.
- Serve pork with peppers and polenta and sauce.
