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
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.