• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 200g bacon ribeye or loin eye steaks , preferably rare breed or dry cured

  2. 1 large bunch watercress

  3. olive oil , for brushing

  4. 700 ml chicken stock

  5. 200 g coarse polenta

  6. 50 g blue cheese

  7. 50 g parmesan

  8. 50 g creamy goats' cheese

  9. 8 tsp onion jam

  10. 20 baby beetroot

  11. 50 ml olive oil

  12. 1 tbsp balsamic vinegar

  13. 2 tbsp honey

  14. 2 cloves garlic , crushed

  15. 2 sprigs thyme

Instructions Jump to Ingredients ↑

  1. For the cheese and onion polenta: lightly brush an 8-hole muffin pan with olive oil.

  2. Bring the stock to the boil in a heavy-based saucepan over a high heat. Add the polenta in a thin, steady stream, whisking continuously until all of the polenta is incorporated into the stock. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, for 3-4 minutes or until the mixture thickens and the polenta is tender.

  3. Remove the polenta from the heat and stir in the blue cheese, parmesan and goats’ cheese until melted. Season to taste with salt and freshly ground white pepper.

  4. Pour half of the mixture into the prepared muffin pan and use the back of a spoon to smooth the surface. Add a teaspoon of onion jam to the middle of each portion of polenta and top with the remaining polenta mixture. Smooth over and set aside for 15 minutes to cool slightly, then cover with cling film and chill for 3 hours, or until set.

  5. For the beetroot: preheat the oven to 200C/180C fan/gas 6. Place the beetroot in the centre of a large piece of foil, drizzle over the olive oil, vinegar and honey and sprinkle over the garlic and thyme. Wrap to make a parcel, then roast for 20 minutes, or until the beetroot are tender. Reserve the cooking juices.

  6. Heat a griddle pan over a high heat and sear the bacon steaks for 2-3 minutes on each side. Remove from the heat and finish in the oven for 5-6 minutes, or until cooked through. Set aside to rest.

  7. Heat a few tablespoons of olive oil in a large non-stick frying pan over a medium-high heat. Turn the chilled polenta patties out of the muffin tins. Fry them in small batches for 2-3 minutes on both sides, or until golden brown and heated through.

  8. Place two polenta patties on each serving plate and sit the bacon ribeye alongside. Add the beetroot and drizzle over a spoonful of the reserved cooking juices. Garnish with watercress and serve.


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