Spiedini di Maiale con Peperoni e Cipolle su Polenta (Pork and Pepper Skewers with Polenta)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g pork shoulder, diced
- 2 red peppers
- 1 red onion
- 2 fresh rosemary
- 150 g fine polenta (cornmeal)
- 700 ml vegetable stock
- 30 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 36.8 g
- Carbohydrate
- 36.4 g
- of which sugars
- 6.4 g
- Fat
- 30.4 g
- of which saturates
- 9.8 g
- Fibre
- 4 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the peppers and red onion into chunks. Thread the pork, peppers and onion alternately onto 8 metal skewers with the rosemary tucked between.
- 2
Brush with the olive oil and season well.
- 3
Heat a griddle pan or grill to high and cook the skewers for 12-14 minutes, turning often, until the pork is cooked through with no pink remaining.
- 4
Meanwhile, bring the vegetable stock to the boil and whisk in the polenta, cooking for 5 minutes, stirring, until thick and smooth, then stir in the parmesan.
- 5
Spoon the polenta into bowls and top with the skewers to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.