Italian Pork Steaks with Fresh Corn Polenta
Clock Image
Prep: 15 mins
Cook: 20 mins
We’re using fresh organic sweetcorn to make our polenta style mash. Mix it up with garlicky grilled pork steaks and a handful of wilted spinach.
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395 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A handful of sage, leaves only
  • A pinch of dried chilli flakes
  • 2 pork escalopes
  • 2 sweetcorn cobs
  • 2 spring onions
  • 1 tsp butter
  • A 300g bag of spinach
From your kitchen
  • Sea salt and freshly ground pepper
  • 4 tbsp cold water + a splash more for cooking
You'll need
  • Dish
  • A couple of pans with lids
  • Foil
  • Colander or sieve
  • Hand-held blender (optional)
Step by step this way
  • 1.

    Peel and crush the garlic. Finely slice the sage leaves. Pop them both in a dish with a pinch of the chilli flakes and some salt and pepper. Add the pork escalopes to the dish. Turn them a few times. Put to one side to marinate for 10 mins.

  • 2.

    Pull the leaves and silks off the sweetcorn cobs. Slice a knife down them to remove the kernels. Chuck them into a pan and just cover with boiling water. Simmer for 3-5 mins till they’re just softened.

  • 3.

    While the sweetcorn simmers, trim and finely chop the spring onions. Slice the thick stalks off the spinach and finely slice them. Shred the leaves.

  • 4.

    Heat your grill to high. Line your grill pan with foil. Grill the pork steaks on a rack in the pan for 12-15 mins, turning once, till they’re golden and cooked through.

  • 5.

    Drain the sweetcorn. Add the spring onions to the pan with a splash of water. Fry over a low heat for 2-3 mins to just soften them. Pop them on a plate. Add the sweetcorn to the pan with 2 tbsp cold water.

  • 6.

    Use a hand-held blender to blend the sweetcorn together – keep it a bit chunky. Alternatively use a food processor or potato masher. Stir in 1 tsp butter till it melts. Add in the spring onions. Taste and adjust the seasoning. This is your corn polenta.

  • 7.

    Put the spinach stalks and leaves in a pan over a low heat with 2 tbsp cold water. Cook for 3-4 mins till they have just wilted. Drain and season. Serve alongside the pork steaks and the fresh corn polenta.

  • Tip

    Butter me up, buttercup
    Soften your leftover butter, then beat in a handful of chopped herbs. Spoon onto cling film and roll into a log. Wrap and chill. Slice and freeze, wrapped, for up to 3 months. Lovely on grilled meats or fish.

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