180g portions ostrich fillet x 4
½ cup olive oil
1cup instant polenta
2 tablespoons mascarpone
1 cup sundried tomatoes in oil
½ cup parmesan cheese
2 cups English spinach
4 tablespoons whole grain mustard
½ cup PEPPADEW® peppers
2 sprigs garden thyme
1 garlic clove
1 tablespoon honey
2 tablespoons pine nuts ( toasted)
280 ml water. (a bit more than a cup of water)
Preheat an oven to 350 degrees. Heat the water until boiling. Add some salt and the polenta. Reduce the heat and cook while stirring until the polenta is cooked and starts to thicken. Add the mascarpone and parmesan. Remove from the heat and stir through until well combined. Keep warm.
Place the spinach, pine nuts, olive oil, sundried tomatoes and PEPPADEW® peppers, salt, pepper and garlic in a mortar and pestle and pound until a nice paste forms. Heat a little olive oil in a pan, when hot sear the ostrich fillets on all sides until lightly browned. Mix together the mustard-honey and thyme and spread over the ostrich. Place the ostrich in the oven for 4 minutes or until medium rare. Remove from the oven and rest for 2 minutes. Spoon the polenta onto a serving plate, carve the ostrich into slices and top with the pesto.