Juicy free-range ostrich strips are added to a deliciously flavourful tomato & red wine sauce. Once all cooked together, this lusciousness is spooned over the creamiest, cheesiest polenta base, before being sprinkled with a fresh & zesty salsa.
Blue Cheese Polenta & Ostrich Stew
Blue Cheese Polenta & Ostrich Stew
with a zesty salsa
Hands on Time: 40 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Marrow
- Beef
- Bell Pepper
- Bell Peppers
- Blue Cheese
- Carrot
- Free-Range Ostrich Strips
- Lime Juice
- NOMU Beef Rub
- Onion
- Onions
- Ostrich
- Polenta
- Red Wine
- Tomato
- Tomato Passata
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 2-3 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced Onion, the diced Tomato, and the finely diced pepper. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onion, the roughly diced pepper, and the Carrot pieces until lightly charred, 5-6 minutes. Add the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the Tomato passata and 200ml of water. Bring to a boil and simmer until reduced and thickening, 12-15 minutes. In the final 2-3 minutes, add the charred baby marrow and the browned Ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE Polenta
Bring a pot with 350ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy Polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 2-3 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced Onion, the diced Tomato, and the finely diced pepper. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onion, the roughly diced pepper, and the Carrot pieces until lightly charred, 5-6 minutes. Add the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the Tomato passata and 400ml of water. Bring to a boil and simmer until reduced and thickening, 12-15 minutes. In the final 2-3 minutes, add the charred baby marrow and the browned Ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE Polenta
Bring a pot with 700ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy Polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced Onions, the diced tomato, and the finely diced peppers. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced Onions, the roughly diced peppers, and the Carrot pieces until lightly charred, 6-7 minutes. Add the NOMU rub, and fry until fragrant, 2-3 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the Tomato passata and 600ml of water. Bring to a boil and simmer until reduced and thickening, 15-20 minutes. In the final 3-4 minutes, add the charred baby marrow and the browned Ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE Polenta
Bring a pot with 1L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy Polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
BROWN THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced Onions, the diced tomato, and the finely diced peppers. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced Onions, the roughly diced peppers, and the Carrot pieces until lightly charred, 6-7 minutes. Add the NOMU rub, and fry until fragrant, 2-3 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the Tomato passata and 800ml of water. Bring to a boil and simmer until reduced and thickening, 15-20 minutes. In the final 3-4 minutes, add the charred baby marrow and the browned Ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE Polenta
Bring a pot with 1.4L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy Polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
Frequently Asked Questions
What is the preparation time for Blue Cheese Polenta & Ostrich Stew?
The preparation time for Blue Cheese Polenta & Ostrich Stew with a zesty salsa is between 40 and 55 minutes.
What is the total time required to make Blue Cheese Polenta & Ostrich Stew with a zesty salsa?
The total time required to make Blue Cheese Polenta & Ostrich Stew with a zesty salsa is between 50 and 65 minutes.
How many servings does Blue Cheese Polenta & Ostrich Stew provide?
4 servings
What are the main ingredients in Blue Cheese Polenta & Ostrich Stew?
Baby Marrow, Beef, Bell Pepper, Bell Peppers, Blue Cheese, Carrot, Free-Range Ostrich Strips, Lime Juice, NOMU Beef Rub, Onion, Onions, Ostrich, Polenta, Red Wine, Tomato, Tomato Passata, Tomatoes
What is the nutritional information of Blue Cheese Polenta & Ostrich Stew?
Calories: 798, Carbs: 87 grams, Fat: grams, Protein: 50 grams, Sugar: 25.2 grams, Salt: 861 grams
How do I prepare Blue Cheese Polenta & Ostrich Stew?
START THE STEW: Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onion, the roughly diced pepper, and the carrot pieces until lightly charred, 5-6 minutes. Add the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds. QUICK SALSA: In a bowl, combine the finely diced onion, the diced tomato, and the finely diced pepper. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside. BABY MARROW: Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 2-3 minutes (shifting occasionally). Remove from the pan. BROWN THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside. FINISH THE STEW: Pour in the tomato passata and 400ml of water. Bring to a boil and simmer until reduced and thickening, 12-15 minutes. In the final 2-3 minutes, add the charred baby marrow and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season. BLUE CHEESE POLENTA: Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary). SERVICE, PLEASE!: Plate up the creamy polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
What should be prepared from my kitchen to make Blue Cheese Polenta & Ostrich Stew?
Baby Marrow, Beef, Bell Pepper, Bell Peppers, Blue Cheese, Carrot, Free-Range Ostrich Strips, Lime Juice, NOMU Beef Rub, Onion, Onions, Ostrich, Polenta, Red Wine, Tomato, Tomato Passata, Tomatoes
How many calories does Blue Cheese Polenta & Ostrich Stew have?
798 calories
How much fat content does Blue Cheese Polenta & Ostrich Stew have?
grams
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