Pork chop with creamy leeks
Make Miguel Barcley's pork chops with creamy leeks and polenta chips. It makes a great family meal for a special celebration such as Father's Day
Parmentier polenta chips
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr cooling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 250g polenta
- 4 tbsp olive oil
- 2 large rosemary sprigs (about 5cm long), needles picked and finely chopped
Method
- STEP 1
Tip the polenta and 1.2 litres water into a deep saucepan and bring to the boil, stirring continuously. Season. Cook for 10 mins until the polenta is the consistency of mashed potato. Pour into a square, flat-bottomed dish – the polenta should be about 2cm thick. Chill for 1 hr-1 hr 30 mins until set, then cut into 2 x 2cm squares.
- STEP 2
Heat the oven to 180C/160C fan/gas 4. Put the polenta cubes on a baking tray, drizzle over the oil and bake for 30-35 mins until golden.
- STEP 3
Mix the chopped rosemary with a large pinch of salt, then sprinkle this over the polenta chips.
