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preheat the grill to a moderate heat.
splash the milk in a pan with an equal quantity of water (400ml), the bay leaves and nutmeg. Then bring to the boil.
rub the pork rashers in the mustard, honey, oil and a little salt and pepper.
lay the marinated pork out on a baking tray and cook under the grill for 8-10 minutes, turning halfway through.
slice the courgettes into round pieces the thickness of a pound coin.
whisk the polenta into the milk when it’s boiling and stir continually over the heat for 2-3 minutes until it thickens.
tip in the grated cheese and stir to melt. Season and leave to one side.
flash fry the courgette in a pan with a dash of oil and a pinch of salt and pepper.
serve a generous dollop of the cheesy polenta, with the honey and mustard pork and sautéed courgettes.

serves 4

• 4 pork loin steaks
• squeeze of runny honey
• dollop of wholegrain mustard
• shot of oil
• polenta (200g)
• milk (400ml)
• 2 bay leaves
• pinch of ground nutmeg
• handful of cheddar cheese, grated
• 2 courgettes
  
  

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Pork with cheesy polenta