#and then I made a side of groundnut tomato sauce to pour on top

[i-will-steal-your-intestines]

one of the worst feelings is when u prepare food for everyone and then serve it to them, and it’s so clear that no one likes the food. it’s like a slap to the face, it’s just the worst.

[spaulyseasonalservings]

This was so tasty and made a nice change from a fry up. I tried to make polenta before by adding loads of butter and parmesan, I honestly didn’t think it was worth the calories. This version however was really delicious. The crispy outside and fluffy center tasted really yummy, the spices added a warm tone but not too strong. It worked perfectly with the crispy black pudding and soft tomatoes. I love brown sauce on my breakfast so I had to make a brown sauce dressing to finish it off.

Ingredients (serves 2)

For the polenta cakes

1 banana shallot, peeled and finely chopped

4 spring onions, finely sliced

1 garlic clove, peeled and finely chopped

2 chesnut mushrooms, finely chopped

2 tsp finely chopped rosemary

1/4 tsp cayenne pepper

1/4 tsp chilli flakes

1/4 tsp sea salt

150g polenta

300ml vegetable stock

50ml skimmed milk

3 tbsp parmesan cheese, grated

drizzle of oil for frying (I like groundnut)

For the balsamic roasted tomatoes

8 cherry tomatoes, halved

1 tsp golden caster sugar

pinch of salt

2 tsp balsamic vinegar

2 tsp olive oil

For the dressing

1 tbsp HP brown sauce

1/2 tbsp balsamic vinegar

1 small garlic clove, minced

1 tsp tamarind paste

1/2 tsp honey

splash of water

For the salad

small bag of salad leaves

6 morcilla black pudding sausages

Directions

Heat the oven to 200 degrees fan.

Place the tomatoes with all the ingredients into a baking tray and bake for 20 minutes.

Next make the polenta cakes. Heat a drizzle of oil in a saucepan over a medium heat until hot. Add the spring onions and shallots and cook stirring frequently until translucent (about 4-5 mins).

Add the mushrooms, garlic, rosemary, cayenne pepper and chilli flakes and cook for a further few minutes. Set aside off the heat.

Heat the stock in a pan until boiling, add the polenta and salt, whisking well so there are no lumps. Reduce the heat to a simmer and cook for a few minutes. Add the milk and again whisk well to combine. once thickened add in the vegetables and stir to combine.

Pour the mixture into a greased small baking dish, smooth it out evenly and place in the fridge while you finish off the salad.

Heat a small frying pan over a medium heat, add the black pudding and cook for about 5 mins turning so it goes dark on both sides. Drain on some kitchen paper.

Make the dressing by adding all the ingredients into a jar or bowl, shake or whisk to combine. set aside.

Take the set polenta out of the fridge and cut into triangles. Heat a good drizzle of oil in a small saucepan until hot. Fry the polenta on all sides until golden brown make took about 5 mins in total.

To serve – Add the salad leaves between 2 bowls. Top with a polenta triangle, sprinkle around the tomatoes and black pudding. Finish off with the dressing.

Polenta Cakes with Black Pudding and Roasted Tomatoes with a Brown Sauce Dressing #ecipe #food This was so tasty and made a nice change from a fry up. I tried to make polenta before by adding loads of butter and parmesan, I honestly didn't think it was worth the calories.