Served with lamb chops and warm, baked, quartered beetroot, this is simply the best bush food. And if you (or the shop in Pella) don’t have blue cheese, you can replace it with any type of cheese, or simply leave it out.

You need: (for 8 portions)

• 2 cups water
• 2 cups milk
• 1 teaspoon salt
• 2 cups polenta (yellow mielie meal)
• 125 g blue cheese
• 1 tablespoon olive oil

Get cracking:

• Let the water, milk and salt come to the boil in a saucepan. 
• Turn the heat right down and add the polenta gradually while constantly stirring with a wire whisk. 
• Place the lid on the saucepan and let it steam for 40 minutes. 
• Add the blue cheese and stir until the cheese has melted. 
• Spoon it into an oiled, ovenproof pan or shallow dish and smooth out the polenta with the back of a spoon that’s been dipped in water (the water prevents the polenta from clinging to the spoon). 
• Set it aside for an hour until the polenta is firm. 
• Drizzle with olive oil and rub it evenly over the dish with the back of a spoon. 
• Cut the polenta in wedges or blocks and dish them out carefully so that they remain intact.

For the prune sauce you need:

• 1½ cups prune jam (or any fine red jam)
• ¼ cup red wine
• ¾ cup water
• 1 block chicken stock

Get cracking:

• Simmer all the ingredients together for about 10 minutes or until the sauce has thickened slightly. 
• Serve it with the polenta.