Black Pudding Ragu with Parmesan Polenta
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.