Corn Grits with Pork Fricassee and Capsicum
I did that by making the sauce nice and spicy. I enriched the polenta with cheese, so it becomes wonderfully creamy.
Ingredients
For the Polenta
350-400 g coarse Corn Grits
250 ml Milk
300 ml Water
20 g Butter
1 tsp Salt
Pepper
Chili Flakes
50 g grated Cheese
50 g Cream Cheese
50 g Butter
250 g Pork Fricassee
2 yellow Capsicum, sliced
1 Onion, chopped
3 Garlic cloves, chopped
Salt and Pepper
Paprika
Oregano
Chili
Ingwer Powder
1 Bunch Parsley, chopped
100 ml Red Wine
1 tbsp Gravy Powder
50 ml Cream