Breakfast · Italian · 10 min
Venison Polenta Scramble with Spring Onions and Whole Grain Dijon
- Calories
- 582
- Protein
- 42g
- Carbs
- 60g
- Fat
- 18g
Ingredients
- 65 g yellow cornmeal
- 300 ml water
- 1 tbsp extra-virgin olive oil
- 161 g ground venison
- 103.1 g spring onions
- 25 g whole grain Dijon mustard
- 1 clove garlic
- 0.25 tsp fine sea salt
- 0.25 tsp black pepper
Method
- 01Bring 300 ml of water to a boil in a small saucepan. Slowly whisk in the yellow cornmeal and a pinch of salt, then reduce heat to low and simmer for 5-8 minutes, stirring frequently until creamy and smooth. Whisk in half of the olive oil, cover, and keep warm.
- 02Heat the remaining olive oil in a skillet over medium-high heat. Add the ground venison and minced garlic, breaking the meat up with a wooden spoon. Cook until the meat is fully browned and reaches an internal temperature of 160°F (71°C), about 5 minutes.
- 03Fold in most of the chopped spring onions, reserving a tablespoon of green tops for garnish. Cook for another minute until softened and fragrant.
- 04Stir in the whole grain Dijon mustard, coating the venison thoroughly and deglazing the skillet. Season with the sea salt and black pepper.
- 05To serve, spoon the warm creamy polenta into a bowl and top with the venison scramble. Garnish with the reserved raw spring onion tops.
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