1 tsp smoked paprika
½ tsp each dried garlic powder and Chipotle chilli powder
2 tsp dried oregano
1 tsp ground coriander
2 tbsp maple syrup
¼ cup extra virgin olive oil
400g pulled pork carnitas style – find the recipe here
2 tbsp extra virgin olive oil
2 cobs corn, kernels removed
2 cloves garlic, thinly sliced
1 long red chilli, thinly sliced
½ cup coriander leaves
100g feta, crumbled
For the creamy Polenta
500ml chicken stock
1 cup fine polenta
- Preheat oven to 240°C (220°C fan forced). Combine the spices, maple syrup, and oil in a small bowl. Season with salt and pepper and mix to combine. Place the pork on a large baking tray lined with non-stick baking paper. Pour over the maple mixture and mix to combine. Spread the pork into a single layer and place in the oven. Cook for 15-20 minutes, turning occasionally, or until crispy and golden.
- To make the polenta, place the milk and stock in a medium saucepan over medium heat and bring to a simmer. Add the polenta in a steady stream, whisking to combine. Reduce the heat to low and cook, stirring continuously for 4 minutes, until thickened. Take off the heat and keep warm.
- Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the corn and garlic and cook for 4-5 minutes, or until golden. Add chilli and cook for 1 minute.
- Divide the polenta between bowls, top with corn, coriander and feta. Top with pork and serve.