This is an Easter gluten-free recipe, but of course you need to pay attention for the ham to be gluten-free as well. I used turkey ham, because my joints don’t tolerate pork well. If you don’t have this problem, then you can use regular ham. However, to get a more intense taste, I used duck fat as a base.
In Hungary, we always have ham, spring onions, eggs and horseradish for Easter. This dish doesn’t have any eggs in it, but you can also add a few boiled eggs to go with it.
As always, the amount of food is designed for two people.
- 1 tbsp duck fat
- 200 g turkey ham
- 5 pcs spring onions
- 150 g polenta
- 1 portion / litre organic beef soup base
- 2 tsp marjoram
- salt, pepper according to taste
- horseradish
Clean the spring onions and cut them up to wider pieces. After that, cut the ham into squares. Take out the seasonings and the polenta. Pick out what you’ll bake the polenta in. I used a loaf pan. You need something that’s higher, and the food won’t spread out in. You will also boil some water in a separate pan, a litre, so prepare that as well. It’s also very important that you have some sort of a heat-resistant whisk out.
In a high pan heat up the duck fat. Put in the ham. When it’s starting to gain some colour, add the onions. They take a lot less time to turn brown. Meanwhile, put on the water to boil, or if you have some sort of a soup base that’s already in liquid form, boil that. Take out a large plate. When everything is ready, take out the onions and the ham onto the plate to cool. Leave the duck fat.
Pour the boiling water onto the duck fat, and add the soup base. Or add the boiling soup base. When the soup is completely ready, add the polenta gradually, while whisking. You can’t stop whisking, because it will stick together. Add the marjoram, salt and pepper. When it’s ready, add the ham and the onions. Then put it in the loaf pan. Place it in a cool place to let it turn cold.
Meanwhile, heat the oven to 374 F (190oC).
The polenta will bake on about 15-20 minutes. If you like it softer, leave it in for 15 minutes, if you like it drier, then longer. Serve it with horseradish and some salad.
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