Black Pudding Ragu with Parmesan Polenta

11:30 am on 20 March 2017


For the Ragu

  • Good glug of olive oil
  • 2 onions, finely chopped
  • 1 large garlic clove, chopped
  • 1 tsp hot smoked paprika
  • 1/2 tsp ground cinnamon
  • 250g good quality soft black pudding
  • 2 x 400g cans chopped tomatoes
  • 1 tsp rd wine vinegar
  • 3 sprigs thyme, leaves picked
  • 25 g pine nuts 

For the Polenta

  • 200 g quick-cook polenta
  • 25g butter
  • 25 g Parmesan, finely grated


  • Heat the olive oil in a large pan and add the onions. Cook over a meduim heat for 15 minutes until they are softened but not too coloured.
  • Add the garlic and fry for a minute more
  • Stir the spices then add the black pudding, breaking it into small pieces with a wooden spoon. 
  • Stir in the chopped tomatoes, vinegar and thyme and increase the heat to bring the sauce to the boil.
  • Reduce to a gentle simmer and cook for 45 minutes.
  • Season to taste
  • While the ragu is simmering, bring 1 litre of water to the boil in a pan.
  • With a whisk at the ready, pour in the polenta and begin to whisk so that there are no lumps, being careful of spitting.
  • Reduce the heat to low and cook for according to the packet instructions, stirring occasionally with a wooden spoon. Add the butter and Parmesan and season with plenty of salt and pepper.
  • Toast the pine nuts gently in a dry pan until lightly golden.
  • Serve the polenta in shallow bowls, topped with ragu and a sprinkling of toasted pine nuts and Parmesan, if you like.


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