Creamy Parmesan Polenta With Black Pudding

Serves 4

INGREDIENTS:

150ml full-fat milk

600ml water

½ teaspoon sea salt

150g coarse polenta

1 tablespoon olive oil

280g black pudding

50g butter

100g Parmesan cheese, grated

1 teaspoon dried oregano

METHOD:

1. Pour the milk into a large saucepan along with the water and salt and bring to the boil.

2. Once the liquid has come to the boil, pour in the polenta in a thin, steady stream, whisking constantly. Cook, stirring, for 1–2 minutes until it thickens.Reduce the heat to low and cook, stirring well about every 5 minutes to prevent it sticking, for about 35–45 minutes until the polenta begins to come away from the sides of the pan.

3. While the polenta finishes cooking, place a frying pan over a medium heat and add the olive oil. Cut the black pudding into small pieces, add to the pan and cook until it becomes nice and crispy on the outside, stirring every couple of minutes so that it cooks evenly.

4. Once the polenta is ready, add the butter, Parmesan and oregano and stir until the butter and cheese have melted into the polenta.

5. Lastly, stir in the black pudding and then serve.

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