Maple-Glazed Brussels Sprouts Tops, Streaky Pork and Creamy Polenta

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A winter comfort-food dish - enough to serve two as a side or one as a main course.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 898kcal

To prepare the maple-glazed sprout tops, steam the leaves of 50 grams Brussels sprouts tops for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle.
Heat 1 tbsp butter in a small skillet and fry 130 grams streaky pork, cubed, for a few minutes until it begins to crisp up nicely.
Add the chopped sprout tops and 2 tbsp Canadian maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm.
To prepare the polenta, heat 1 tbsp butter in a small frying pan and cook 1 spring onions, chopped, until it begins to soften, about two minutes.
Add 1 tbsp fresh parsley, 1 tsp fresh thyme leaves and 120 ml double cream and heat through. Season well with Shetland sea salt and freshly ground black pepper to taste and set aside.
Over medium heat, add 1/2 tsp smoked sea salt to 240 ml boiling water and slowly add 80 grams coarse polenta while whisking continuously.
Cook for a few minutes until it reaches a porridge like consistency and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta.
Remove from the heat and add 20 grams Parmesan cheese, grated.
Serve immediately with the maple-glazed sprout tops with streaky pork spooned over the top.