Roast Cornish grouse with oozy polenta, cavolo nero, chestnuts and pan juices
Serves 4 good sized portions
4 500g/600g grouse
8 cloves of garlic
Handful of thyme
Salt and pepper
Glass of good red wine
For the polenta:
375ml full fat milk
100g polenta, preferably not instant
20g unsalted butter
20g parmesan cheese
For the cavolo nero:
Splash of olive oil, plus extra to serve
1 banana shallot, peeled and sliced
1 garlic clove, peeled and chopped
Pinch of dry chilli
2 anchovy fillets, salted in oil
100g chopped chestnuts
1 bunch of cavolo nero, or curly kale
250ml white wine
Remove the insides of the grouse and ensure that they are clean, stuff with garlic and thyme and season well. In a hot pan seal the birds on all sides until browned (about 5 minutes), place on a hot oven tray, add the red wine and roast for about 10-12 minutes at 220c. Leave to rest for another 10 minutes making sure you keep all the resting juices.
For the polenta mix the milk in a large pan with 375ml of water and bring to the boil. Add the polenta, reduce the heat to a gentle simmer and cook for at least 45 minutes, stirring often, until the polenta is a smooth consistency. Add the butter and Parmesan and season with salt and pepper.
For the cavolo nero, heat the oil in a large pan over a medium heat. Add the shallot, garlic, chilli and anchovies and sweat for about 5 minutes until soft. Sitr in the cavolo nero (or kale), add the white wine, cover with a lid and cook for about 4 minutes until the leaves are tender, stirring occasionally. Season with salt and pepper.
To serve make a bed of polenta on each warmed plate and add the cavolo nero. Place the roasted grouse on top and pour over the pan juices finishing with a drizzle of oil.
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