Goats cheese and smoked paprika grits with pan fried leek, jamon and roast hazelnut

Get this in your belly after a long hot day of summer hiking

Goats cheese and smoked paprika grits with pan fried leek, jamon and roast hazelnut

Ingredients:

500ml water
200-300g fine polenta (depending on how thick you want the dish)
2 tsp salt
2 tsp fresh pepper, ground
2 tsp smoked paprika
1 large leek, chopped
1 jalapeño, finely chopped
1 cup shredded cheese or mix of cheeses
1 tbsp ghee
4 slices Spanish jamon
2 tbsp chopped toasted hazelnuts
Zest of 1/2 orange, finely sliced

Method:

Bring water to the boil, reduce to simmer.

Gently pour in the polenta, stirring well to remove lumps.

Add spices, jalapeño and cook until consistency of thin porridge – it will thicken up at the next step.

Add ghee, cheese and mix well.

In a pan, gently fry the leek, orange zest and jamon, mix together.

Spoon the polenta onto plates, top with the leek, orange and jamon mix, top with crushed hazelnuts.

 

This recipe was cooked up using an MSR cooking stove and pot

Recipe by @kierancreevy and photos by @lisapaarviophotography